In a medium-sized sauce heat oil and cook the shallot and garlic over medium-low heat until softened but not browned.
Add the remaining ingredients.
Bring to a boil over medium-high heat, stirring constantly.
Reduce the heat to medium-low and simmer until the sauce has thickened, about 20 minutes.
Transfer to a tightly sealed jar and refrigerate for at least 4 hours before using. Bast over pork tenderloins, chicken, ribs, and more.
Notes
Storage: Keep this BBQ sauce in an airtight container in the refrigerator for up to 3 weeks. Or it can be frozen for up to 3 months. Thaw in the refrigerator overnight.Thinner sauce: If you prefer a thinner bbq sauce, use an immersion blender or a blender after cooking the sauce.Frozen blueberries: If using frozen blueberries, there is no need to thaw them.Makes about 2 cups.