2 tb Vegetable oil

1 md Onion, peeled and slivered

4 Whole cloves garlic, peeled

-- and halved 1 cn Peeled plum tomatoes, crushd

-- w/ juice (28 oz.) 1 1/2 c Ketchup

1 c Fresh orange juice

6 tb Fresh lemon juice

6 tb Red-wine vinegar

1/2 c Water

1/4 c Honey

1/4 c (packed)dark-brown sugar

3 tb Crystalized ginger, finely

-- chopped 2 tb Dark molasses

1 tb Worcestershire sauce

1/4 ts Tabasco, or more to taste

2 tb Chili powder

1 tb Ground coriander

1 tb Dry mustard

1 ts Salt, or more to taste

----------------------------------SEE NOTE---------------------------------- NOTE: Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie Riddle. 1. Place the oil in a medium-sized heavy pot. Add the onion and cook

for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute. 2. Add all of the remaining ingredients to the pot and combine well.

3. Bring to a boil, reduce heat to very low and cook, stirring often,

for 45 minutes to an hour, or until the sauce thickens and has a smooth texture. 4. Remove the onion and garlic with a slotted spoon; discard. Adjust

seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.