Tangy yet a with a little smokey flavor pairs great with any meat.
Combine all ingredients and heat to just before boiling.
Lower to a simmer for 5 minutes.
Allow to cool completely and store in an air tight container in the refrigerator for up to a week.
Better if you allow to sit for at least 24 hours.
2/3 cup of ketcup (I use no one with no added sugar)
1/4 cup cider vinegar (you can be creative with your vinegar choice)
1/4 cup bourbon (I used Woodford Reserve)
2 tsp. paprika
1 tsp. cumin
1 tsp. salt
1 tsp. pepper