Andy,
Here's one I use from "Dad Cooks Dinner". You can reduce the sugar content an add a few drops of liquid smoke. Alternatively add a bit more chipotle.
Recipe: Espresso Chipotle Barbecue Sauce
Inspired by: Paul Kirk’s Championship Barbecue Sauces
Cooking time: 1 minute
Ingredients
15 ounces ketchup (I prefer non-HFCS ketchup)
1/3 cup brown sugar
1/3 cup cider vinegar
1 shot espresso (or 2 ounces of coffee)
1 tablespoon pureed chipotle en adobo, or 1 canned chipotle, with adobo sauce, finely minced
1 tablespoon Dijon mustard (or substitute cheap yellow mustard)
1 teaspoon soy sauce
Brewing the basic ingredient
Directions
1. Whisk it
Whisk all the ingredients until completely smooth. It’s ready to use right away, but tastes better if it is refrigerated overnight to let the flavors mingle.
The sauce will last for up to two months in the refrigerator.
Notes
Storage: I have a little squirt bottle for BBQ sauce, but it only holds a couple of cups. I pour the rest of the sauce back into the ketchup bottle for long term storage. I write "BBQ Sauce" all over it with a sharpie, to try to avoid confusion, but the kids have learned that they need to check the color of the bottle before they assume it's ketchup.
More sauce: This recipe scales up easily; double or triple the recipe if you have a larger bottle of ketchup.
If you don’t care about high fructose corn syrup, go ahead and get regular ketchup. It will taste the same.