BBQ Mother Sauce
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.