I've been making my own sauce for years and just started making it en mass and canning it. Here's a few recipes I've gathered over the years.
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Basic Barbecue Sauce
1qt crushed tomatoes
1C water
3/4C packed brown sugar
1/4C diced tomatoes
1/4C chili powder
1T sugar
1T onion powder
1 1/2t black pepper
5 bay leaves
2T chopped onion
2T white vinegar
2T soy sauce
1T worcestershire sauce
1C diced bell pepper
1C diced onion
3/4t liquid smoke
Combine everything and bring to a boil, reduce to low heat and simmer for at least 1hr. Find bay leaves and either serve, can or refrigerate for up to about a month.

Southern Style Barbecue Sauce
2T chili powder
2T black pepper
2t sugar
1/2t salt
4C ketchup
1C yellow mustard
1/4C worcestershire sauce
2C cider vinegar
2T butter
1/2C packed brown sugar
Mix dry ingredients together. In large saucepan mix liquids together and add dry ingredients, cook over med heat for around 10min reduce to low and simmer, add butter. Simmer for about an hour.

Cherry Barbecue Sauce
1C cherry preserves
1C ketchup
1C packed brown sugar
4T yellow mustard
2T lemon juice
1/2t liquid smoke

Cook over low heat for 15 min or until brown sugar is melted. Can, serve or store in refrigerator for up to about a month.
Optional: I don't do this but if you want strain through sieve to remove cherry skins.

Bourbon Whiskey Barbecue Sauce
2T vegetable oil
1/2C diced onion
1 clove garlic
2C ketchup
1/2 C Bourbon divided
1/4 C raspberry vinegar (I use Pomegranate vinegar)
1/4C worcestershire sauce
3T molasses
2T yellow mustard
2T soy sauce
2T Chipotle tabasco
1/2t black pepper
1/4t ground red pepper
1t liquid smoke
In med sauce pan add oil and onions, saute until tender. Add everything but 1/4C Bourbon and liquid smoke. simmer for about 1 hour, add remaining bourbon and liquid smoke, simmer for additional hour. Can, serve or refrigerate for up to about a month.

While we are takin' BBQ sauce::


FOR 32 OZ. BOTTLE OF CATSUP
EMPTY A 32 OZ. BOTTLE OF CATSUP INTO A 3 QT. BOWL.
RINSE BOTTLE WITH 1 IN. OF VINEGAR, ADD TO CATSUP.
ADD 30 DASHES OF WORCESTERSHIRE SAUCE.
ADD 30 DASHES OF SOY SAUCE.
ADD 30 DASHES OF RED HOT SAUCE.
ADD 3 T. WRIGHT'S LIQUID SMOKE.
COVER SURFACE WITH PAPRIKA.
STIR AND BRING TO A BOIL.
STORE SAUCE IN THE ORIGINAL CATSUP BOTTLE.

FOR 2 40 OZ BOTTLES OF CATSUP
EMPTY 2 40 OZ. BOTTLES OF CATSUP INTO A 3 QT. BOWL.
RINSE EACH BOTTLE WITH 2.5 IN. OF VINEGAR, ADD TO CATSUP.
ADD 75 DASHES OF WORCESTERSHIRE SAUCE.
ADD 75 DASHES OF SOY SAUCE.
ADD 75 DASHES OF RED HOT SAUCE.
ADD 7.5 T. WRIGHT'S LIQUID SMOKE.
COVER SURFACE WITH PAPRIKA.
STIR AND BRING TO A BOIL.
STORE SAUCE IN THE ORIGINAL CATSUP BOTTLES.

APPLY TO NEARLY DONE MEAT ON GRILL WITH A 2 IN. PAINT BRUSH

CAN ALSO BE USED TO BASTE MEAT AND BAKE @ 350 DEGREES FOR 1 ½ HRS. COVERED

SAUCE CAN BE REFRIGERATED FOR A LONG TIME.

Semper Veritas

And if you want one to bring tears to your eyes and sweat on your forehead.

Mexican Barbecue Sauce
3-4oz dried chili's
10 large cloves garlic
2T red wine vinegar
2t dried mexican oregano
1/2C honey
1/4C yellow mustard

Cover chili's with boiling water until soft. Drain water, saving 1/2C. Remove tops and seeds from chili's. Put water, chili's and garlic in blender for about 1 minute. Add vinegar and oregano, puree until liquid. Pour in sieve and press through with a wooden spoon to separate the solids from the liquids. Add honey and mustard, whisk together well. Taste cautiously. Refrigerate for up to about 2 weeks.

If you take the seeds out you lose most of the heat.

The seeds and tops are removed and it'll still singe ya. It brings tears to your eyes when you drain the water off.