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Rummy Barbecue Sauce

4 large onions coarsly chopped
1 large red pepper coarsly chopped
3 Tablespoons vegetable oil for sauteing
4 28 Oz Cans tomatoes with juice
2 cups white vinegar
1 1/2 cups dark rum
8 tablespoons packed dark brown sugar
2 tablespoons salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
2 tablespoons chili powder
4 tablespoons molasses
2 tablespoons Liquid Barbecue Smoke®
8 tablespoons tomato paste

In a large, heavy-bottomed saucepan, saute the onions and peppers in oil until the onions are golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. Remove from heat and cool.  When cool enough to handle puree the sauce in a blender in batches and pour into a sealable container.  Will keep 2 weeks covered in the refrigerator.
 

Daxx BBQ Sauce

3 tablespoons real butter
1/2 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup whiskey
1/4 cup ketchup
2 teaspoons brown sugar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
Dash tabasco sauce

Melt butter in a heavy pot.  Add the onions and saute until the onions are golden brown.  Add all other ingredients and heat to boiling.  Reduce heat and simmer gently for 1/2 hours.  Use the sauce warm. It keeps, refrigerated, for 2 weeks.
 

Muggie's Spicy BBQ Sauce

1 cup of ketchup
1/3 cup dark molasses
1/3 cup dark brown sugar
1/3 cup white vinegar
1 teaspoon black pepper
1/2 teaspoon Allspice
1/2 teaspoon chili powder
1/2 teaspoon Paprika
1/4 teaspoon Mace
1/2 teaspoon Tobasco Sauce
1 Cup Ketchup
1/3 Cup Dark molasses

Throw all ingredients together in a saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Can be used hot or cold.