1/4 cup canola oil

1/4 cup canola oil

¾ cup diced sweet onion

2 tablespoons minced garlic

11/2; cups ketchup

1/2; cup honey

2 tablespoons tomato paste

1/4 cup vinegar

6 tablespoons packed dark-brown sugar

1/4 cup Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon cayenne

1 teaspoon freshly ground black pepper

3 tablespoons Ultimate BBQ Rub (see related recipe), more to taste

In a medium saucepan over medium heat, heat the oil. Add the onion and saute until translucent, for about 5 minutes.

Turn heat to low if onion is cooking too fast — you don't want it caramelized or browned. As onion is getting close, add the garlic and cook until lightly golden, for about 2 minutes longer.

Add the ketchup, honey, tomato paste, vinegar, dark-brown sugar, Worcestershire sauce, dry mustard, cayenne and black pepper; stir well. Slowly add 1/2 cup water until sauce reaches desired consistency. A slightly thick consistency is best.

Add the Ultimate BBQ Rub, stir well and taste. Sauce should have a good, well-rounded flavor. Add more rub in 1-tablespoon increments until desired flavor is achieved. Cool and store in an airtight container in refrigerator for up to 10 days.

Makes about 6 cups.