Hi
Here's the standby recipe that I use. You can find it in several places on this forum but here it is so you don't have to look for it.
It is a slight variation of Jim Schroeder's Use For Any Meat Sauce. I use it for dipping as well as brushing on ribs during cooking. It goes equally well on pork, beef, chicken, etc.
Ingredients:
2 to 4 cups catsup (smaller amount makes a thicker sauce)
2 cups brown sugar
3/4 cups balsamic vinegar
1/2 cup any red Wine
1/2 cup soy sauce
2 cloves garlic (freshly cut and minced)
� cup American mustard
� cup liquid smoke flavoring (optional)
If you don't like using liquid smoke you can smoke the sauce in a shallow tray, stirring occasionally, until you achieve the desired amount of smoke flavour.
Method
Cook until consistency is like a thick syrup.
Below is a link to a BBQ sauce forum where there are several other very popular sauce recipes, including the one you see above.
BBQ Sauces
One of these should suit your needs.
G'day,
Micah