I've become a fan of Big Bob Gibson's Championship Red - From Chris Lilly's, Big Bob Gibson's Cookbook.
It's great on it's own, and fun to experiment with additions such as various fruit preserves, onions, whiskey, etc. For me it seems to go really well with chicken, and as a light last glaze on ribs with a rub slightly heavy on the chili powder.
Memphis-Style Championship Red Sauce
Makes 4 cups
1.5 cups ketchup
1 cup water
1/2 cup apple cider vinegar
¾ cup tomato paste
¾ cup brown sugar
3/4 cup corn syrup
½ cup pure maple syrup
1/3 cup honey
5 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
4 tablespoon applesauce
1½ teaspoons soy sauce
1½ teaspoons liquid smoke
1 teaspoon onion powder
1.5 teaspoon cornstarch
½ teaspoon dried mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
Combine all the sauce ingredients in a medium non-reactive saucepan and blend well.
Bring to a boil, then reduce heat and simmer over medium-low heat for 10-15 minutes. Allow the sauce to cool, then transfer to a tightly covered jar or plastic container.
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