1) Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
2) Stir garlic paste, the 1/4 t salt, cola, ketchup, vinegar, Worcestershire, chilli powder, 1 tsp black pepper, 1/2 tsp hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 mins. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic - thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.