Perhaps because of growing up around smokers my whole life (meat smokers, not tobacco!) I have come to love all things smoked and barbecued. This recipe is different than the sticky sweet sauces I grew up with in Minneapolis, and has a nice vinegary tang.
Combine all ingredients in a medium sized saucepan and whisk to combine.
Place the pan over medium heat and bring to a rapid simmer. Reduce heat to maintain a gentle simmer.
Cook, whisking occasionally, until the sauce is glossy and thickened, about 15-18 minutes. Remove from heat.
Taste and adjust for seasoning with salt and pepper.
Allow to cool to room temperature before using.