over medium heat in a nonreactive saucepan
. Add the onions and garlic and cook, stirring, until the onions
are softened and almost translucent, about 4 minutes. Add the paprika
, mustard and bay leaf, and cook, stirring, until you can smell the spices
, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer
and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop
sauce. The liquid should be fairly tart
and thin in consistency.
To make the barbecue sauce
, continue cooking the sauce until thickened, for an additional 20 to 30 minutes. Taste and adjust the seasoning.
Use immediately, or refrigerate in a nonreactive container for up to 2 days.