Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Chile-Coffee BBQ Sauce: 

Ingredients

• 3 guajillo chiles
• 3 mulato chiles
• 1/2 medium onion, cut into wedges
• 6 cloves garlic, unpeeled
• 2 tablespoons corn oil
• 1 cup tomato puree
• 1 cup strong black coffee
• 1/4 cup turbinado sugar
• 1 tablespoon kosher salt, plus additional for seasoning
• 1 teaspoon dried oregano, preferably Mexican
• Pinch ground cloves
• Pinch cumin
• 2 teaspoons cider vinegar

Directions