A KC-style sauce


 
I just made this KC sauce to go on some spares later. One of my new favorite red sauces for Q. It's absolutely wonderful. Don't let the myriad of different ingredients throw you off, it's necessary for a complex layering of flavors.

Will probably use the rest next week on leg quarters on the kettle. Highly recommended. Thanks Kevin.
 
Since I always have fresh pineapple on hand, instead of the juice, I macerate the fresh in the mini Cuisinart and add to the sauce. This gives it a thicker consistency, and the flavor comes through a little bit more. I am stuck on this sauce for ribs.
 
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