Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that is both dense and dynamic. Heat from Scotch bonnet chiles and added depth from allspice allow this simple but substantive sauce to penetrate well into the flesh of whatever is being grilled, whether that's meaty portabello mushroom caps or a full rack of pork ribs.

Ingredients

　　½ Scotch bonnet or habanero chile, seeds removed, deveined, finely chopped

　　1 12-oz. bottle or can of cola (such as Coca-Cola)

　　3 garlic cloves, finely chopped

　　¾ cup ketchup

　　½ cup (packed) dark brown sugar

　　½ cup grated sweet onion

　　1 Tbsp. Worcestershire sauce

　　½ tsp. ground allspice

　　2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

　　½ tsp. coarsely ground black pepper

　　Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15–20 minutes. Let cool before using.

　　Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.