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Add all the ingredients to a pot over medium-low heat.
Whisk everything together well to combine, and to continue to whisk almost constantly (but not vigorously) as the mixture heats up and begins to bubble.
Once the mixture reached a hard boil, reduce the heat to low and continue whisking until the sauce is thick, glossy and dark in colour (it will thicken and darken as it cooks and reduces).
Once the sugar granules have dissolved and the sauce is thick, glossy and dark in colour, remove it from the heat and transfer it to a heat-safe glass jar or container. Let cool to room temperature before storing in the fridge and using on all your favourite barbecued meats.