Sauté the garlic. In a small saucepan over medium-low heat, add a teaspoon of oil or a small knob of butter. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned.

Build the base. Stir in 1 cup ketchup, 1/3–1/2 cup honey (to taste), 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Mix well.

Season it. Add 1 teaspoon smoked paprika, 1/4 teaspoon black pepper, and a pinch of red pepper flakes or a few dashes of hot sauce if you want heat. Taste and adjust salt as needed.

Simmer gently. Bring to a light simmer and cook for 8–12 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will round out. Keep the heat low to avoid scorching.

Finish with butter (optional). For a glossy, smooth finish, whisk in 1 tablespoon unsalted butter off the heat. This softens sharp edges and adds body.

Adjust consistency. If it’s too thick, add a splash of water or more vinegar to thin. If too thin, simmer a few more minutes.

Cool and store. Let the sauce cool to room temperature. Use right away for glazing, or store in a clean jar in the fridge.