Add the olive oil to a medium saucepan over medium heat. Stir in the onion and cook until softened, but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Mix in the ketchup, vinegar, mustard, Worcestershire, molasses, chili-garlic sauce, cumin, black pepper, and paprika.
Bring to a boil, and then turn the heat down to simmer; cook (uncovered) 5 minutes.
Cool slightly, and then puree until smooth (I find a high-speed blender works best for this if you want a silky-smooth sauce).
Store in an airtight container in the fridge for up to 1 week.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-low-carb-bbq-sauce-recipe/