Mom made the ketchup,worchester, brown sugar sauce all the time back in the sixties and seventies. Love it and still do. Same goes for the coke/dr. pepper combo. My favorite bottle sauce is Head Country now and I've tried many over the years. Bone suckin', Bulls Eye, and many otheres. Hey, it is a matter of taste after all. Ann, I haven't had that TBQ in several years now. I think it was you and or Lorijean that posted that recipe. I've never made the recipe but would love a link to were I could order some more again. (lost it) My group loved it....very different but good all the same. Ina Garten has a good one too that I've made and used. I can post the recipe if anyone wants it. It is a combo of everthing if you know what I mean or watch Ina. : ) Not to forget Sue's Roadhouse ribs recipe and her oven method for ribs...another winner in my books. Then there is the Dinsaur BBQ Sauce bottles and recipes from a swap years ago. I LOVE BBQ!! All of them from KC to Memphis/Texas and yes, Oklahoma! Like Ann, my grill and smokers get used year round reguardless of the temps or snow. They were my go too way of cooking going through two ice storms and our first ever blizzard here in OK. No gas stove/range in the current house or the former cabin on the lake. David

All such good advice above, but i think it's time to experiment. (it can be fun) Creating your own 'home brew' bbq sauce. I make a big batch and freeze. In pints labeled 1,2,and 3. Our system and we know what it means... And a good time to seasonally make bbq sauce with such good produce. We stem off and quarter a dozen big ripe tomatoes...no fuss needed seeding or skins removed. An big onion quartered and a head of garlic cloves. A few peppers sweet and spicy...roast in the oven on a parchment lined sheet pan for an hour at 350. Turn off the oven and let them cool down and get ready to grind. Sit in the oven for an hour or cool on the stove top. (can be roasted on your grill on thick foil lined with parchment) Blend in cuisinart or blender a 1/4 of your roasted and dump in a sauce pan and add some vinegar, 1/4 cup. Just simmer for 30 min. Thats #1. pour off into a container. Then grind another batch with more spice, maybe a dry rub spice mix...no need to get fussy about buying specific ingredients...use what you have on hand and no need to wash out your cuisinart or blender...just make a different flavored batch.... For our #3 bbq i add more spice and fresh herbs. Cilantro, chives, basil etc. More heat like smoked chipotle. When we hit the freezer in November, we know exactly what we are heating up and can add a half a guinness or more vinegar or some rhubarb or maple syrup...but the base 'savory' sauce is consistently the same. Had amazing soup dumplings in China town last night but the sauces on the bbq duck and all the meats at the table were sweet and thick like gummy bear sauce. Not a fan of sweet and thick. I still have a few baby pints of rhubarb bbq sauce i made in the early spring and need to make another big batch for the winter season....

I pretty much do the same as Linda but I use canned tomato sauce instead of the paste. Memphis Magic 3 TBSP butter 1/4 cup onion 1 cup tomato sauce 1 cup cider vinegar 1 tsp coarse salt 1 tsp sugar 1/4 tsp fresh ground pepper 1/8 tsp cayenne pepper ground hot chile flakes 1/8 tsp Tabasco or other hot sauce Melt butter, Add onions and saute until soft but not brown. Mix in the rest and simmer about 25 minutes until slightly reduced. Sue's is also really good . Just leave out the Worcestershire SAUCE: 2 tablespoons vegetable oil 1/4 cup minced fresh onion 1 1/2 cups water 1/2 cup tomato paste 1/2 cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 3/4 teaspoons salt 1 teaspoon liquid smoke flavoring 1 teaspoon Jim Beam whiskey (I use more) 1/4 teaspoon fresh ground black pepper -- coarse 1/8 teaspoon garlic powder 1/8 teaspoon paprika To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours. Heat the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens.

Good sauce. I also have most of those ingredients on hand. Easy substitutions rather than hunting and shopping. Heating and simmering is the best way to bring out flavors. I would even steep, cool, and let the flavors rest for a few hours or overnight in the fridge before straining and reducing...but if it works as is it sounds super. I don't stock hoisin or plumb sauce but make similar using rhubarb and garden fruits reduced because they are plentiful and free. I grow lemongrass and usually overwinters fine inside but failed this year. Sad as it is such a good ingredient. Freezes really well if found in the market.