The never ending quest - Barbeque Sauce

While the debate will surely never be resolved, it can be at least divided amongst major factions. While any list such as this one will surly leave out a few combatants, allow me to argue the following. With no apologies to Georges Auguste Escoffier, Paul Bocuse, or any other tuk wearing professionally trained chef, I would like to discuss what we, in America, refer to as one of our our Mother sauces: Barbecue Sauce (or at least in the South). These Mother sauces are for real barbecue, pork barbecue, the Midwest continues to promote beef brisket as real BBQ. Fiddle sticks. (Google barbecue and read about its Caribbean roots) Slowed cooked beef is delicious and I eat it when I go the St. Louis or Chicago or some parts of Texas, but it ain't BBQ. No this is Pork country. The children of this Mother include three varieties. Two are tomato based and one, a distant cousin, is mayonnaises based. They are: Vinegar based, Sweet or Molasses based, and White sauce barbecue sauces. Alabama is somewhere in the crossroads of the debate and all three are well represented. At most pits around here we it comes to the sauce the sweet molasses variety is the clear leader. Here is my interpretation of a classic sweet molasses BBQ sauce with a tangy lip lickin' zip that can handle most any pork presentation. And also in Heart of Dixie sauce is never applied to cooking pork, never.

• 3 Cups chopped onion ( I chop this very finely)
  
• 1 Cup sweet pepper, also finely chopped
  
• 1-2 Cloves garlic, made into a paste with coarse salt and the back of a knife
  
• 1 Tablespoon olive oil for sweating
  
• 1 Tablespoon season salt
• 1 teaspoon cayenne pepper
  
• 1/2 cup parsley, dried
• 1 Pinch of cumin
• 1 Bay leaf, and of course remove before serving
  
• 1 Tablespoon dark brown sugar
  
• 1/4 cup unsulphered molasses
  
• 1 Tablespoon Hoisin sauce (smoky Asian BBQ sauce)
  
• 2 Tablespoons lemon juice
• 3 Tablespoons Worcestershire sauce (good soy can be substituted)
  
• 1 cup good chicken stock
  
• 4 Tablespoons apple cider vinegar
• 1 Tablespoon liquid smoke (great debate here, but it does add that something)
  
• 2 Cups tomato ketchup
• 1/2 Tablespoon Louisiana hot sauce

PREPARATION:

Add the oil to a skillet set on medium to medium low. Add the garlic paste (optional , omit if not a fan, but please don't use powered garlic, garlic salt, or processed garlic - only fresh here) and be very careful to not scorch the garlic. After a few seconds when incorporated, add the onions and peppers and "sweat" until translucent. Don't be in a hurry here and taking time will pay taste dividends. Transfer to a large pot with a lid adding the rest of the ingredients constantly stirring. Bring to a boil then reduce to low simmer, cover and let work for 2-3 hours. Taste occasionally and adjust, remove lid if sauce is too runny, add water or chicken stock if too thick. This recipe can be doubled, or multiplied but watch the balance of spices.

NOTES:
If this is your basting sauce thin with chicken stock and reduce sugar amount as it can char/burn (unless you like that), if this is your serving sauce the heat it up to serve warm, if this is your marinade sauce adjust the cayenne pepper and hot sauce amounts, they can be overpowering for some folks.