• 8oz tomato sauce
• 2TB molasses
• 1TB honey
• 1TB vinager (apple)
• 1/4 cup jackie D.a
• 2 teasp. worchester sauce
• 1 teasp. liquid smoke (optional)
• 1 TB minced garlic.
• 1/4 large onion
• dash of pepper

Boil 30 minutes.

The rest is commentary.

This is a record of what I last did (except I didn’t use liquid smoke.  I left it above for proportion info). 

I think another vineager might be more appropriate, but certainly not the other two I have on hand (balsamic and rice).  Further I’m thinking of scaling back the honey and molasses.  I used some honey to take the edge off the mollasses, but then the sum was sweeter than I wanted.

It didn’t taste right without the worchester sauce, but I don’t know what to put in it’s place.  A lot of people do use it.

I think liquid smoke is OK when I’m cooking inside.  The first time I made it (the last recipe you likely have), I was broiling stuff in the oven, not cooking outside.

More or less onion and garlic might be appropriate based on taste.

Also, you might consider straining it out, or doing any number of other things to them for either flavor or consistency.  Most recent I mincedthem, and then just let the sauce be kinda chunky.

The sauce is better when it is a day+ old.  However, it was also acceptable fresh.  I made sauce on saturday and invited people for thenext day.  The next day I invited more people, and realized I had an inadequate amount of sauce, and so made some fresh, and combined themtogether.  It ended up being two parts day old, 1 part fresh.