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Heat oil in large pan over medium heat. Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes. Add chili powder, garlic and red pepper. Saute 4 minutes. Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce. Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes. Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop. Can be made up to 1 week ahead. To serve warm, simmer over low heat.
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Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Seal out syn-propanethial-S-oxide — tear-free onion prep
Long twisted spoon for stirring and layering cocktails
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