1/2 c. water
1/2 c. dry red wine
1/2 c. wine vinegar
1 c. chili sauce
1 1/2 c. pineapple juice
6 tbsp. horseradish
2 tbsp. Worcestershire sauce
2 tsp. hickory smoked salt
6 pinches red pepper
1/2 c. soy sauce
2 tsp. chili powder
2 tsp. powdered ginger
2 tsp. dry mustard
4 minced cloves garlic
1/4 c. brown sugar
Freshly ground black pepper to your taste

Mix all the ingredients together. Yields 1 quart. Keeps well in the refrigerator. This is much thinner that the commercial type so baste often to build up layers of sauce.