I make a pretty nice Barbecue Sauce, if I do say so myself, but, it’s not only me; I honestly have folk across the country hoping that they will be on my holidaze list for a jar or three.
But…
there are times when I like to zip things up, such as this rack of ribs I was planning for a mellow November’s weekend evening dinner. And then, I turn to my pantry and start to play…
Note: this recipe is made with my own home made barbecue sauce and pepper relish, as well as my take on Arby’s sauce; but the beauty is, you can swap out most any of the ingredients for things in your pantry.
Like… 12 ounces of your fave store bought barbecue sauce, and mebbe eight ounces of jelly – cherry works a treat. Then, feel free to 
use cherry cola, or even orange juice, for the pineapple juice, and fill in with a bit of your fave hot sauce and, perhaps, a dab o’ Tamari. I will wager you will be pleased.
INGREDIENTS
•12 oz Barbecue Sauce
•8 oz Pepper Relish
•6 oz pineapple juice
•1 tbsp Arby’s Sauce
•1 tbsp Sherry Peppers Sauce*
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Combine the ingredients together in a two-quart sauce pan and cook over medium heat, stirring often, for about an hour, until the sauce has thickened a bit and the color has turned a deep red.
Remove from the heat and cool before stashing in the fridge or using on chicken or ribs or salmon or burgers or???
Note: this amount is perfect for one rack of pork ribs. Those details, tomorrow.