Preheat your oven to 400°F (200°C). Cut the tops off whole garlic bulbs to reveal the cloves inside. Drizzle lightly with olive oil, wrap them in foil, and roast for 30 to 35 minutes, or until the cloves are golden and soft. This step can be done in advance.

In a medium saucepan, warm a mix of garlic infused oil and olive oil over medium heat. Add finely chopped sweet onion and cook for about 5 to 7 minutes, until soft and translucent. Stir in minced fresh garlic and cook for another minute, just until fragrant.

Stir in ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, molasses, honey, smoked paprika, cayenne pepper, liquid smoke, salt, and ground black pepper. Mix until everything is fully incorporated.

Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Add this to the saucepan and stir thoroughly to blend the flavours.

Lower the heat and let the sauce simmer gently for 20 to 25 minutes. Stir occasionally until the mixture thickens and the flavours meld.

For a smoother sauce, use an immersion blender right in the pot. Alternatively, allow the sauce to cool slightly and transfer it to a standard blender to puree until smooth.

Let the sauce cool to room temperature. Transfer to a clean jar or container and refrigerate.