1 Tbsp canola oil
2 large cloves minced garlic
1 can (14 1/2 oz.) diced tomatoes in puree
1/4 cup molasses
4 Tbsp apple cider
1 Tbsp Worcestershire sauce
1 Tbsp chipotle chilis in adobo, finely chopped
1 tsp mustard
1/4 tsp ground cinnamon
salt & pepper to taste
In a saucepan over medium heat, warm the oil. Add the garlic and saute until softened, about 1 minute. Stir in the remaining ingredients. Bring just to a boil. Add salt and pepper to taste. Reduce the heat to medium-low, and simmer, uncovered, until moderately thick, 15-20 minutes.
Can be used over ribs or chicken.