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This recipe was uploaded by Despina33
Slice 1/2 inch off the top of the garlic. Place Vidalia onion slices and head of garlic (cut side up) on separate pieces of tinfoil. Drizzle each with olive oil, salt and pepper and wrap tightly.
Bake in preheated oven for 30-40 minutes, or until tender. Remove from oven, let cool and squeeze out garlic cloves. Discard skin. Maintain oven temperature.
Meanwhile, in a medium ovenproof saucepan, simmer cider vinegar with bay leaves and cinnamon stick until liquid has reduced by half, 7-8 minutes. Remove bay leaves and cinnamon.
Add ketchup, bourbon, chipotle peppers, molasses and Worcestershire sauce to reduced cider vinegar. Stir to combine.
Add brown sugar, cumin, coriander, pepper, and paprika. Stir to combine. Add reserved roasted garlic and onions. Puree with a hand blender until smooth.
Transfer mixture to preheated oven, and let sauce reduce 20-30 minutes, or until slightly charred around edges.
Remove from oven and season with salt, pepper and a splash of bourbon.