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BBQ Mother Sauce May 28, 2014 12:00 AM A A 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.