Sunny Anderson's Apricot BBQ Sauce

Melt the butter with the oil in a large sauté pan over medium heat. Add the onions and season with salt and pepper. Cook until tender, stirring occasionally to ensure the onions do not brown. Add the paprika and garlic, cooking until the garlic is tender but not browned, reducing the heat if needed.

In this order, add the brown sugar, apricot jam, ketchup, and sriracha, stirring to combine between additions. Once combined, bring to a simmer and add the vinegar. Taste the sauce and season with a pinch of salt, if needed, and a few grinds of pepper.