Today's BBQ sauce starts with a simple syrup. Here in the south so many sauces have HFCS in them that I thought I'd try an alternative.
1 C water and 1 C sugar combined on medium heat until dissolved, cook until reaches a syrup consistency. Cool *alternately, use 1 cup honey*
To that add
1/2 C prepared mustard
6 oz can tomato sauce
2 T vegetable oil
2 t liquid smoke
2 T Worcestershire (I use French's, but anyone with anchovies will work well)
1T+ 1 t salt
1T +1 t garlic powder
2 t onion powder
2 T paprika
1/2 t cayenne
pinch celery seed and ground mace
1/2 C organic apple cider vinegar
Heat over low until desired consistency. I store mine in a squirt plastic container from the restaurant supply. Yields about 24 oz.