Preparation time: 10 minutes

Ingredients:
2 to 4 large, fresh jalapeño peppers
1 tablespoon olive oil
One bottle of Larry Forgione's Signature BBQ Sauce, or your favorite. I prefer a sauce that has little or no sugar.
Two shots of Johnny Walker Gold or other premium whiskey. Note from Dave: One shot of whiskey is for the sauce; the other is for the chef.
Touch of molasses
Bottle cap of liquid smoke
Bottle cap Worcestershire sauce
Pinch of cane sugar

Preparation:
Cut the jalapeños into thin slices and brown them in a skillet with the olive oil. Mix all the ingredients together in a blender and chill in the refrigerator until you're ready to serve.

Makes enough sauce for up to 6 racks of ribs.