Heat the oil in a large saucepan over medium heat. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant—you want just enough time to release the garlic's oils without browning it. Add the smoked paprika, chili powder, cinnamon, and kosher salt, stirring constantly for another 10-15 seconds. This blooming technique deepens the spices' flavors and creates an aromatic foundation for the sauce.

Add the diced peaches to the spiced oil and stir to coat them well. Let them cook for about 10 minutes over medium heat, stirring occasionally. This allows the peaches to soften slightly and release their natural juices while beginning to caramelize at the edges, which adds complexity and sweetness to your sauce.

Pour in the water, then add the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir everything together until well combined and the sugar begins to dissolve. I like using Heinz ketchup and Lea & Perrins Worcestershire sauce because the specific tang and umami they contribute creates a more balanced, restaurant-quality sauce.

Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally. The sauce will reduce and thicken slightly as liquid evaporates, and the flavors will meld together beautifully. You'll notice the color deepening and the sauce becoming more cohesive.

Remove the pan from heat and let the sauce cool for a few minutes. Using an immersion blender, blend the sauce until completely smooth—I find an immersion blender works best here because it gives you control over the texture and keeps the sauce warm. If you prefer a chunkier sauce with some texture, you can skip this step or blend only partially.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth with no lumps. Return the saucepan to medium heat and slowly pour in the cornstarch slurry while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy—the mixture will coat the back of a spoon when ready. Taste and adjust seasoning if needed.

Remove from heat and transfer to a serving bowl or jar. The sauce can be used immediately while warm, or cooled and stored for later use. Brush generously on ribs, chicken, pulled pork, or any grilled meat during the final minutes of cooking for best results.