Kansas City Style Barbecue Sauce - cooking recipe

Ingredients

2 teaspoons oil (neutral flavored)
1 onion, minced
3 garlic cloves, minced
4 cups vegetable stock (low sodium preferred)
1 cup root beer
1 cup cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce (a good sambol would do nicely, as well)
1/2 teaspoon liquid smoke, divided

Preparation

In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
Sauce will keep about a week in the refrigerator, or up to four months if frozen.