House Ancho BBQ Sauce

4 1/2 Cups Water

12 Cups Sugar

3 Cups Cider Vinegar

2T Ancho Powder

2T Chipolte Powder

6T Cumin

2T Onion Powder

16oz Dijon Mustard

16oz Molasses

18oz Tomato Paste

1/2 Cup Sriracha

4oz cider vinegar

Step 1. Put the sugar and water in a nonreactive pan and cook on medium heat until it forms a light caramel. About 20 minutes.

Step 2. Once the caramel is developed, add the vinegar and you will see a reaction of crystals developing, this is called a gastrique. It will eventually become smooth again.

Step 3. Add the spices and cook for about 10 minutes to let the spices bloom.

Step 4. Add the rest of the ingredients, and yes add the vinegar again and let cook for about another 15 minutes stirring or whisking everything until incorporated.