The thing with commercial barbecue sauce is that they use 'vinegar'. Some admit that the vinegar is malt vinegar, most do not but I assume that they use malt vinegar as well. For most people that is a problem as the malt tend to be from barley, so making a good barbecue sauce was essential if I was going to enjoy bbq ribs etc on the grill - ribs sans sauce are pretty dull!
So after a few goes, here is what I am now making and the guys all seem to think it is as good as the commercial brands - except that I don't make enough to store in a jar - maybe I should consider that, but I am not sure how long it would keep safely.
The recipe:
About 1/2 cup/ 100ml tomato paste;
1/2 cup/100ml dark molasses;
About 3 tbsp wine vinegar;
Juice of a small lemon;
3 small/2 lg cloves garlic
About a tsp chili flakes.
Mix all together and use to brush onto meat.
Note that the garlic and chili can be changed with your taste. I use some great chili flakes that are very strong, so only a tsp is needed. Adjust this to your taste. Red or white wine vinegar can be used. The consistency is sticky and able to be brushed on.
Let me know what you think.
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