Yummy-licious sticky BBQ sauce

One secret after another! Here's how I make my ever so good barbecue sauce. I like prefer to make it than buy it at the store with "dehydrated glutamate" and all their other super-natural ingredients. Its fairly simple. Save your old store bought barbecue sauce bottles to store the new king in your fridge for when its needed!

1 tbsp oil
1 small onion, finely diced
1-3 cloves garlic, minced (amount depends on your love for the ingredient, or your hate for vampires)
1 cup ketchup
1/4 cup mustard
2-3 tbsp black-strap molasses
1-2 tbsp liquid sweetener*
3 tbsp vinegar**
2 tsp worcestershire
3 tsp Standard Dry Rub

1. In a medium sauce pan, heat your oil on medium heat. I prefer to use olive oil or canola, I prefer the flavour from olive oil, but its a bit more fattening than canola. I do not suggest using corn or sesame oil for this sauce. Once your oil is heated, add your fine-dice onion and stir til it begins to soften, then add your minced garlic, and stir for another minute or so. 
2. Add your ketchup, mustard and molasses. * Then your liquid sweetener; some options are honey, corn syrup and maple syrup. You can also use a bit of apple juice or orange juice concentrate. I like a combination of honey and corn syrup, but the choices are yours and endless. 
3. ** Next is your vinegar, I like to use apple cider vinegar, or sometimes malt vinegar. You can use white vinegar, but the flavours are limited, however it is much more sour, so you might not want to use so much. Add in some worchestershire sauce
4. Finally, use some of my Standard Dry Rub recipe. You can add the spices individually if you don't have any made, but chances are if you're using this sauce you would've had to rub something before. I also find that when I add the spices individually the sauce, I end up adding too much, and the sauce becomes too thick.
5. Should the sauce thicken too much at any point, the situation can be avoided by adding a bit of hot water. Finally whisk all your ingredients together, bring your heat down to low and let your sauce simmer for a bit.
6. Sauce your chicken and pork, or use as a condiment for dipping or in burgers!