There have been few times I have been really smitten with a barbeque sauce. The best of the bottled always left me wanting something a little different. And I never really considered making it myself. The best, in my humble opinion, is the mild sauce served at G.T. South's on 71st street near Binford Boulevard. Now that is good stuff. They sell it by the bottle, but again, it just is not the same once you get it home. It must be the whole South's experience. And I know of several places here in Broad Ripple that serve excellent ribs and such with a house sauce slathered on all over.

I am sure everyone has their own concept of what the ideal BBQ sauce is. Many people are devoted to a particular brand of bottled sauce. Some may start with a bottle and add a few things to make it their own. Others may say there is no need of a sauce when a dry rub is used and the food is cooked right. These may all be true. But what about making my own? Here is what I tried.

This is a simple mixture you can modify and experiment with until you've created your own secret recipe BBQ sauce. Making this one myself, I used sautéed onion instead of the powdered onion and added 2 tablespoons brown sugar and 2 tablespoons Kentucky Bourbon Whisky. I loved the bite of the black pepper but it might be too much for some, so add pepper as you like it. When I added the liquid smoke it all just really came alive. I recommend it. And I think the fresh onion was a waste of time. I ended up pureeing the sauce to smooth it out. So unless you might like yours a little chunky, use the onion powder. But I must tell you this recipe is a very good start on the road to finding my very own Secret Recipe BBQ Sauce. Let me know what additions you try.

In a small saucepan, heat the ketchup, mustard, vinegar and molasses together until the molasses is dissolved. Cook slowly until it is the consistency you want. Remove from the heat and allow to cool to room temperature. Pour into a small bottle or jar and keep refrigerated. Brush the barbecue sauce on food when it's almost completely cooked, if you apply it too early, it cooks the sauce too long and the sugar in it will burn instead of brown. Makes about 1 ½ cups