Original recipe here:

<http://bbq.about.com/od/barbecuesaucerecipes/r/bl80530a.htm>

Too sweet for me, also removed garlic and changed spicing.  Resultant recipe is approximate, as I doubled nearly everything to reduce the sweetness of the initial 1/3 cup sugar, and tried to account for that below in more nearly the original proportions.  Makes about 2 cups.

• 1 cup hot water

2 tsp - 1 tbsp Better Than Bouillon chicken concentrate

• 3 tbsp brown splenda sugar

• 1/3 cup/60 mL cider vinegar

• 1/3 cup/60 mL ketchup (Krazy Ketchup - no onions or garlic)

2 tbsp double concentrated tomato paste

• 3 tablespoons/45 mL olive oil

• 3 tablespoons/45 mL yellow mustard (used spicy brown, ‘cause it was open)

• 2 tablespoons/10 mL soy sauce

• 1/2 teaspoon Chipotle chile powder

1 tsp kelly-safe chile powder mix

1 tsp kelly’s Greek seasoning

1/4 tsp fennel (crushed/ground, if you have it)

1/2 tsp crushed oregano

Add all to 1 qt saucepan, over medium heat, bring to a boil, reduce heat and simmer to desired thickness, don’t let it burn.