2 tablespoons vegetable oil
1/4 cup diced shallots
1 1/2 cups ketchup
1/3 cup packed dark brown sugar
1/4 cup Pabst Blue Ribbon beer
1/4 cup white vinegar
1/4 cup tomato paste
1 tablespoon dijon mustard
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder

1. In medium saucepan, cook shallots in oil over medium heat until golden (about 7-10 minutes).
2. Stirring constantly, add remaining ingredients and bring to a boil.
3. Reduce heat to low and simmer covered for 1/2 hour stirring frequently (which can be tricky because this stuff spatters like you would not believe. I swirl the pan a few times before lifting the lid).
4. Remove from heat and allow sauce to cool five minutes.
5. Puree in food processor (optional).