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Justin Wilson was a Barbecue God. This is a favorite-

Comforting Barbecue Sauce

4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 tb Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 ts Salt
1 c Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in peanut
oil until onions are clear or tender. Add garlic and cook a little longer.
Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours.
This sauce can be stored in the refrigerator for several weeks. Makes 3
quarts to 1 gallon. Justin says, “This is not to drink, no. It’s to use as
a bubba-que sauce, but it also, too, is mighty fine for soppin.”

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If you like it sweet:

(after sauteeing onions, I usually complete the simmering of this in the crockpot.)

Ina’s Barbecue Sauce

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Yield: 1½ quarts

–Copyright, 1999, The Barefoot Contessa Cookbook,

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If you like it a little more vineagry:

Sugar Pie’s Barbecue Sauce

1 cup cider vinegar
½ cup honey
2 cups brown sugar
2 cups ketchup
1 Tbsp. fresh garlic
¼ cup onion powder
1/2 cup Worcestershire sauce
1 cup yellow mustard
1 Tbsp. soy sauce
2 tsp hickory smoked salt

Combine all ingredients in crockpot. Cook covered on LOW heat for 2 hours. Uncover and cook 1 more hour. Stir occasionally. Store in the refrigerator.
Yield: 1 quart

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My Sister-in-laws sauce is as follows:
And she just eye balls it and constantly tastes it.

Ketchup
Brown Sugar, Honey or Corn Syrup (What ever you prefer or have on hand)
Seasoned Salt
Chili Powder
Cumin
Granulated Garlic
Smoke Flavor (be very careful when adding this. A little goes a very very very very long way)
Pepper

I have also recently found this one and I just love it. It’s espcially good eith chicken and lightly breaded fried pork.

Rhubarb B-B-Q Sauce:

Ingredients:
1 rounded cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
2/3 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt

Directions:
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.

I has also looked into different flavors of b-b-q sauce. The basic recipe would be one kind of like the first recipe I gave you. Add in fresh, frozen or dried berries lightly crushed. Here are a couple of neat links to different flavors of B-B-Q.

DICKEYDOO” BBQ SAUCE–
ORANGE BBQ SAUCE–
PEACH CHIPOTLE BBQ SAUCE–
BLUEBERRY BBQ SAUCE–
STRAWBERRY BBQ SAUCE–
BLACKBERRY BBQ SAUCE–
raspberry-http://www.recipezaar.com/137918

Or try these tips:

You can do a lot with bbq sauce.

1) Cracked pepper bbq sauce. This actually has a nice bite to it. A-1 makes this I believe. I had this before and it was decent.
2) Duck sauce bbq sauce. Use duck sauce as a basis. It’s okay with pork. It leaves a tangy taste.
3) Garlic bbq sauce. Load it up with chopped garlic, maybe some onion. As long as the garlic is finely chopped, it will fuse nicely with the meat.
4) Cayenne pepper or red pepper flakes into reg bbq sauce. Makes it spicy. Start light, it can get pretty spicy very fast.

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“ZESTY BARBEQUE SAUCE”
2-1/2 cups
Serving size 1 tablespoon
Ingredients 1/4 cup red wine vinegar
1/4 cup tarragon vinegar
1/4 cup water
1 tablespoon black pepper
1 cup catsup
1 teaspoon chili powder
1/4 cup onions (finely chopped)
1/4 teaspoon Tabasco® sauce
1/2 teaspoon poultry seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion power
1/4 teaspoon garlic powder
1/4 teaspoon ginger
1/4 cup ginger ale
2 tablespoons lemon juice
1-1/2 tablespoons brown sugar
1 tablespoon Liquid Smoke®
2 teaspoons flour
1 tablespoon oil

Preparation Combine vinegars, water, black pepper, catsup and chili powder, onions and Tabasco®
Add seasonings: poultry seasoning, dry mustard, onion powder, garlic powder, ginger, ginger ale and lemon juice.
Add brown sugar and Liquid Smoke®.
In a separate container, mix flour and oil to make a paste until all lumps of flour have disappeared. Add paste to sauce.
Cook for 15 minutes on low heat.
Pour or brush on baked or grilled meats.
Suggestion: May be used on hamburgers, beef or pork ribs, chicken, pork chops, short ribs and steaks.
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“SPICY BARBEQUE SAUCE”
1-1/2 cups
Serving size 1 tablespoon
Ingredients 1/4 cup dark corn syrup
1/4 cup tarragon vinegar
2 tablespoons tomato paste
1 teaspoon Tabasco® sauce
2 teaspoons dry mustard
1/4 cup chopped onions
1 teaspoon of seasoning sauce
1 cup water
2 tablespoons vegetable oil
1 tablespoon flour

Preparation Mix all ingredients together, except vegetable oil and flour, in a saucepan.
In a separate container, mix vegetable oil and flour together to make a paste.
Add paste to saucepan and cook on low heat until desired thickness is reached.
Pour or brush on baked or grilled meats.