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barbecue sauce
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| 1 tablespoon | oil |
| 2 bunches | green onions chopped |
| 2 cups | chopped white onions |
| 8 large | garlic cloves chopped |
| 2 cups | golden brown sugar |
| 1 cup | ketchup |
| 1 cup | tomato paste about 9 ounces |
| 1 cup | whole grain dijon mustard |
| 1 cup | water |
| 1/2 cup | worchestershire sauce |
| 1/2 cup | apple cider vinegar |
| 1/2 cup | apple juice |
| 1 large | dried ancho chili stemmed cut into small pieces |
| 1 tablespoon | ground cumin |
| 1 1/2 cups | bourbon |
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and saute until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced about 1 hour.
Spice rub - 2 tablespoons ground cumin, 1 tablespoon chili powder, 1 tablespoon dry mustard, 1 tablespoon coarse salt, 1 1/2 teaspoons cayenne, 1 1/2 teaspoons cardamom, 1 1/2 teaspoons cinnamon
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