Greg : Make sure your sauce is at or below a 4.5 PH and it will be shelf stable (does not need to be refrigerated) If it's not you can add an acid (vinegar ect) and balance added tartness with sugar to get back to the original taste. I make sure that all of my sauces are below 4.5 to avoid a possible liability from a spoiled sauce. Bacteria cannot grow in a 4.5 or below environment.
The "Sauce Whisperer"
Award Winning Smokers, Sauces and Spices
PERFECT, PERFECT 180 CHICKEN 2011
1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012
PERFECT SCORE180 IN RIBS 2013
BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009
BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
CISC Master BBQ Chef