2 Tbs Oilerie Garlic evoo (or chili, truffle, etc.)
3/4 C chopped yellow onion
2 Tbs chopped garlic
4 C ketchup
1/2 C brown sugar
2 Tbs dark Karo syrup
1/2 C Oilerie White Balsamic vinegar
1/4 C Worcestershire sauce
3 Tbs hot sauce
2 Tbs yellow mustard
2 tsp Curt's Table Spice

Heat oil in a large pot over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 1 minute. Add all of the remaining ingredients and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce has thickened and the flavors have married, 15 to 20 minutes. Remove from heat and cool.

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