My family and friends love this one I make--and think I should bottle it. It is in the vein of a western North Carolina tomato based sauce popularly served here with pulled pork. It may seem relatively thin in consistency to you. You may simmer it down to a slightly thicker sauce.
You may also "customize" it with additions--cook them with the sauce.
chipotles or other chilies
Louisiana style hot sauce (I do not recommend Tabasco--TOO hot to control small amounts) to taste
Molasses or honey
1 28-32 oz. bottle tomato catsup
1 ketchup bottle cider vinegar
3/4C brown sugar (more if you like)
3/4C prepared yellow mustard (just plain ole hot dog mustard)
3/4C Worcestershire sauce
1 TBS coarse ground black pepper
hot or sweet smoked paprika if you can get it.
Simmer for 30-45 minutes. A bit longer if you want it thicker.
If you wanted a Jack Daniels style bourbon BBQ sauce, you can add a half cup of bourbon the last 5 minutes of cooking.
I have given this sauce many times for Christmas to accompany a smoked chicken or pulled pork. There is enough acid and other "preserving" ingredients that it is not necessary to process it. I actually keep mine in the pantry cupboard with no problem, but would probably suggest refrigeration to gift recipients.
BASIC BARBECUE SAUCE
2 tbsps olive oil
2 medium (300gm) onions, sliced
2 cloves garlic, crushed
1/4 cup (60ml) red wine vinegar
1/4 cup (50gm) firmly packed brown sugar
2 tbsps Dijon mustard
2 tbsps Worcestershire sauce
410gm can tomatoes
1/4 cup (60ml) tomato paste
Heat oil in pan, add onions and garlic, cook, stirring until onions are soft. Stir in remaining ingredients. Simmer uncovered about 15 minutes or until thick. Blend or process sauce until smooth; push through sieve. Serve warm or cold. Makes about 1-1/2 cups (375ml).
The proof of the pudding is in the eating!