This sauce was very easy to make – take ketchup, add spices, simmer for over an hour. Voila.
However, one ingredient, Worcestershire Sauce, I decided to buy instead of make. It takes anchovies, tamarind, and you’re supposed to ferment it for a year or so. I decided I didn’t have the time for that. Same reason I didn’t use a different BBQ sauce recipe that called for liquid smoke – I didn’t want to order it online.
Cost: low-medium (Again, many spices. Same ones as ketchup though)
Time: Medium (1.25-1.4 hours)
Pros: Delicious, can control spiciness to your taste.
Cons: A little bit splattery on the stove.
Future Implementation: Yes. Without a doubt.