Ingredients

4 cloves garlic, peeled
1/4 teaspoon kosher salt, plus a generous pinch for the garlic
3 cups cola
1 1/2 cups ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 slightly heaping tablespoon chili powder
1 teaspoon freshly ground black pepper, plus additional for seasoning
1/2 teaspoon hot sauce, plus additional for seasoning
1/4 teaspoon ground allspice
1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the

garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large
knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili
powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small
saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
Allow to cool slightly, stir in the lime juice, and season with black pepper and hot
sauce, to taste.

Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt
of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this
magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some
barbecue circles. Start with this basic riff and play with variations to suit your
style.