Memphis Style Sweet Sauce for Ribs

      8 oz Tomato Sauce                        1 tb Paprika; Hungarian, mild
    1/2 c  Spicy Honey Mustard                 1 tb Seasoned Salt
      1 c  Catsup                          1 1/2 tb Garlic Powder; or 5 cloves
      1 c  Red Wine Vinegar                         -fresh garlic, minced fine
        c  Water                             1/8 ts Chili Powder
    1/4 c  Worcestershire; smoked            1/8 ts Anaheim Chili/cayenne
    1/4 c  Worcestershire Sauce;regular      1/8 ts White Pepper
    1/4 c  Oil                                      Black Pepper; freshly ground
      2 tb Tabasco Sauce                     1/8 ts Numex Chili Powder
      1 tb Lemon Juice                         1    Neem leaf; crushed or Bay
      2 tb Brown Sugar

  Combine ingredients in a large heavy weight Dutch oven. Bring to a
  boil, reduce heat and simmer 30 minutes, stirring occasionally.

  I like to serve this sauce at the table and not baste the ribs with
  it while they are on the grill. If you paint this sauce on while the ribs
  are hot but off from the fire they will glaze and very slightly brown.

  Baste the ribs with this marinade only during the last half hour of
  cooking, to glaze the ribs and make them slightly brown...

  If this sauce is put on the ribs too early the sugar will blacken the
  outside of the ribs and be unpleasant looking but not bad tasting....

  The goal is NOT to blacken the outside of the ribs at all, so I usually
  serve the sauce at the table near the ribs..... Enjoy this sauce.