Heat oil in a large saucepan or stock pot and saute the onion,. Add the roasted garlic and saute until it is lightly colored.
Add the flavored vinegar, ancho chile puree and brown sugar. Cook until the sugar is dissolved.
Add all of the rest of the ingredients and cook on low heat for an hour.
Strain BBQ sauce through a strainer with small holes. To help pass the bbq sauce through the holes, use a wooden spoon and stir the sauce so it keeps moving through the holes.
Discard all the solids in the strainer (onion, garlic and dried cherries). Refrigerate until ready to use.
If the BBQ sauce is too spicy you can correct this with fresh squeezed lime juice which will help correct it.