If you are sugar challenged, like me, you can use Splenda and mollases in place of the brown sugar. My basic barbecue sauce borrows heavily from ready made sauces. I use a combination of tomatoe sauce, Splenda, mollasses, onion powder, prepared yellow mustard, A1 sauce, Lee & Perrin's Worcestershire Sauce, and ground pepper. You can also add rice vinegar.
Another great sauce for pork is to make a simple Terryaki Marinade, and add Splenda, Brown Sugar, minced onion, and crushed Pineapple. You can then turn that into sweet & Sour by adding white or rice vinegar, and ballancing the sweet/tart flavor to taste.
Seeeeeeya; Goodweed of the North
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