This maple barbecue sauce is great with chicken, but it contains sugar in this sauce, so put it on things 10–15 minutes before you take them off the heat.
2 quarts ketchup
1 ½ cups maple syrup (preferably a dark grade)
1 cup apple cider vinegar
¼ cup Hickory BBQ Rub
2 Tbsp yellow mustard
½ cup Worcestershire sauce
2 habanero chiles, stemmed
Combine all ingredients in a large saucepan or pot.
Bring to a boil over high heat and cook until liquid has reduced by ⅓.
Remove chiles and discard.
Keep refrigerated in an airtight container for up to 3 weeks.