Loaded with ingredients like honey, molasses, and even xantham gum, this recipe earns its mother restaurant, Bub City in Chicago, serious praise.
In a heavy-bottom stockpot, add in the all of the ingredients, except for the hickory smoke powder and xantham gum.
Bring to a boil and then turn down to a simmer — the sauce should slowly reduce over time. Simmer for 4 hours, stirring occasionally until so the bottom of the pot does not burn.
Taste for seasonings, the sauce should have a caramelized sweetness to it. Whisk in the hickory smoked powder and xantham gum. Carefully blend with a hand blender. Cool and reserve.