Sweet Baby Mark's Barbeque Sauce

I found the base of this recipe here on Food.com, but I rarely use a recipe word-for-word. So, with my own special "flair," I came up with this. And it turned out FANTASTICALLY! It's now my go-to bbq sauce recipe! I named it based on a hybrid of my fiance's name & the Sweet Baby Ray's bottle I put the left-overs in. Make enough to use twice or even thrice!

• Ready In: 20 mins
• Serves: 10-20
• Yields: 2 bottles full

Ingredients

• 1  cup ketchup
• 1⁄4 cup white vinegar
• 1⁄2 cup water
• 1 (10 ounce) can  condensed tomato soup
• 1  tablespoon Worcestershire sauce
• 2⁄3 cup brown sugar
• 1  dash  hot sauce
• 1⁄2 cup onion (minced)
• 1  teaspoon salt
• 2  teaspoons mustard powder
• 1  tablespoon butter
• 1  tablespoon garlic powder
• 1⁄4 teaspoon white pepper
• 1⁄2 cup honey

Directions

1. Combine all ingredients in a saucepan. Simmer over low heat 15 minutes.
2. Note: I never use measuring cups or spoons, I just kind of eyeball it. This recipe is hard to mess up. Use more brown sugar & honey if you like it sweeter, use less if you don't. Use more hot sauce if you like it hotter, less if you don't. You can play around with it as much as you like. Also, when I first followed the original recipe, it was too thin. I ended up using a rue (flour & warm water blended), slowly adding to sauce while cooking until I got the thickness I wanted.
3. Option: Instead of using garlic powder, I would suggest using 2-4 cloves of fresh minced garlic. If you go with the fresh garlic, I would also suggest Sautee-ing the garlic and onion in the butter for about 6 minutes before adding the remaining ingredients. It adds a little time to your prep time, but I think it would bring out a TON of flavor & be well worth the 6 extra minutes. Also, it wouldn't hurt to throw in a dash of smoke flavoring (I didn't because I didn't have any & didn't want to run to the store that late at night). If you like, you can mince up some green or red pepper, or use chicken or beef broth instead of water. This is just a base recipe, you can use it as instructed or add your own "flair!" Bon Appetit!