Signature Chicago Barbecue Sauce

2 12-ounce cans tomato paste

2½ cups water

1 cup molasses

1 cup honey

1 cup packed brown sugar

1 cup cider vinegar

¼ cup Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons chili powder

2 tablespoons granulated garlic

1 tablespoon ground black pepper

1 tablespoon dried minced onion

1 tablespoon dried sage

1 tablespoon kosher salt

2 teaspoons ground cayenne pepper

1 to 3 teaspoons crushed red pepper

Combine all ingredients in a large nonreactive saucepan. Bring the mixture to a boil, stirring to blend the ingredients well. Reduce the heat and simmer for about 30 minutes, stirring occasionally to make sure the sauce on the bottom of the pan does not scorch.

Sauce will keep for several weeks in an airtight jar in the refrigerator.

Use this sauce warm or chilled, or as a dipping sauce with any kind of beef, chicken, pork and even french fries. If using it to glaze the meat on the grill, apply during the last 10 to 15 minutes so that the sugars do not burn too quickly.

Larry Gerber, BarBeQue Man, Inc.