I use the "Thrill or the Grill" recipe as a base and add other ingredients depending on what I am grilling. I will usually make a couple of quarts and with the vinegar it will keep a long time in the fridge. When I add meat juices it is made in smaller batches that will be used up in a week or so.

https://www.eatyourbooks.com/library/recipes/9622/basic-all-american-barbecue-sauce

Saute the onions and then all of the other ingredients can be added. Don't add too much molasses the vinegar flavor gets absorbed by the other ingredients.

Glad to see the votes for Stubbs, I was raised on BBQ from there.

"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli