I used the last of my homemade BBQ sauce yesterday on a roasted pork sandwich so I looked into the extensive W4D archives and turned up this old post that outlined a recipe that I haven’t used in a while.  I whipped up a batch using Splenda instead of sugar, and fortified the recipe with about a 1/4 cup of sambal oelek.  It’s very good but not for the faint of heart.  I sauced this brisket sammich heavily with it today and had it for lunch.