Sauce – Unmixed.
I don’t know of anyone that hasn’t at one time or another had to deal with a barbecue sauce of some kind. Do we grill dry and dip at the end? Do we sauce at the beginning and watch it char? Do we sauce near the end to watch it glaze over with glistenny love? These are only a few ways to handle a que sauce and they are many more. The quest will always go forth.

For me, I find the base of the que sauce is most important. If you can get your foundation taken care of, what comes aftwards only enhances what you’ve already created.
There’s that and you need to figure out what you want out of your sauce. Do you want something that can stand the heat and stick to the meat like a glaze? Are you interested in dipping only? Does simmering a concoction with a tad of vinegar make your mouth water? The list goes on.
What my family and myself enjoy is a sauce you can dip, and dip and dip and bathe your meat in. Maybe five times before you pull it. What this means is, your meat is nearly done, still a bit pink. Take the entire piece or rack of ribs and dredge it through your sauce. Reapply to the grill to glaze over. Repeat until you can’t stand it anymore. This is the sauce I seek each time.
The base of this sauce needs to be a bit plain, something along the lines of tomato sauce, ketchup or some grill sauce with nothing fancy added. Next you need to pop some sweet action into the sucker. I usually use molasses, but honey and brown sugar always do well. For the ratio? Maybe 3 or 4 to 1? Adjust it as you see fit. Next you want to squeeze in some fresh lemon juice (fresh only, otherwise don’t bother). Don’t worry too much about the seeds cause they fall off anyways. I would always suggest dried onion bits and FRESH pressed garlic. You could try finely diced onions, it would be nice. To keep the fresh theme going use some minced rosemary.
As far as how much of these things to add? My rule of thumb is to cover the top of the mixing basin with whatever. Surely it is different for shallow or really deep containers, but you get my drift.
Then start adding your favorite chili powder, celery seed powder, salts, peppers, touch of cinnemon, maybe some cumin, Old Bay Seasoning … the list goes on. Just make sure you taste it from time to time. Speaking of which, you’ll want to make this maybe 2 hours before you’re ready to use it.

See, doesn’t it look divine?