Rumbullion barbecue sauce

June 14, 2006

Makes about 2 1/4 cups

1/4 cup dark rum, or more to taste 1/4 cup honey 1/4 cup dark brown sugar, or more to taste 1/4 cup fresh lime juice, or more to taste 3 tablespoons soy sauce, or more to taste 2 tablespoons orange juice (reserved from rib recipe) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup ketchup 2 to 3 tablespoons water 1. In a heavy saucepan, stir the rum, honey, brown sugar, lime juice, soy sauce, orange juice, cinnamon, and nutmeg over high heat. When the mixture comes to a boil, lower the heat to medium and let the mixture simmer for 3 to 5 minutes or until syrupy.

2. Stir in the ketchup and 2 tablespoons of water. Let the sauce simmer gently for 6 to 10 minutes or until thick and flavorful. Taste for seasoning and add more rum, brown sugar, lime juice, or soy sauce, or the remaining 1 tablespoon water, if you like.

3. Let the sauce cool to room temperature before serving. Or cover and refrigerate for several weeks. Let it come to room temperature before serving.

Adapted from ``Raichlen on Ribs"