Red Wine Barbecue Sauce:
Bobby Flay does it again.

• 1 1/4 cups ketchup
• 2 tablespoons ancho chile powder
• 2 tablespoons honey
• 2 tablespoons molasses
• 2 tablespoons dark brown sugar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon paprika
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon chile de arbol or cayenne powder
• 1 canned chipotle chile in adobo, chopped
• 2 cups dry red wine, such as pinot noir, reduced to about 1 cup
Salt and freshly ground pepper

Directions
For the sauce: Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce and chile de arbol and simmer until thickened, about 30 minutes, stirring occasionally. Stir in the reduced wine. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)