Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic, poblano, ginger, coriander, cumin, ground chile, cinnamon and cloves and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, vinegar, ketchup, brown sugar, Worcestershire sauce and molasses; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper to taste. Let the sauce cool slightly then transfer to a blender or food processor and purée until smooth.