Links and resources mentioned in today’s show:

Raspberry BBQ Sauce:

1 cup ketchup

1/2 cup apple cider vinegar

1/2 cup water

1/2 red onion – diced

3 cloves garlic – minced

2 tablespoons butter

2 tablespoons molasses

2 tablespoons maple syrup

3 tablespoons yellow mustard

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon smoked paprika

1 tablespoon chili powder

2 teaspoons oregano

2 teaspoons thyme

1 teaspoon sea salt

1 teaspoon black pepper

1 jar raspberry preserves

Caramelize onions and garlic on med-low heat in the butter. Purée in blender or food processor if you don’t like chunks. Return Purée to pot. Add everything else to the pot. Simmer for 45 mins and then rest until ready to enjoy…

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Shabba Baby