Barbecue Sauce?

So every once in a while I try something completely experimental. Sometimes those experiments don't come out like they're supposed to, but are still delicious . . .

We had boneless pork ribs. We don't have a barbecue. So we did them in the oven. I decided to try making a barbecue sauce.

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The original recipe is taken from Cooks.com:

BARBECUE SAUCE:

1 c. chopped onions
1/3 c. olive or peanut oil
1 can (8 oz.) tomato sauce
1/2 c. water
1/4 c. firmly packed brown sugar
1/4 c. lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. pepper

Cook onions in oil in saucepan until tender but not brown. Add remaining ingredients and bring to boil. Then simmer 15 minutes. Pour over meat in dish and cover.
Bake at 350°F degrees until meat is done.

This needed to be pureed. Having solid chunks (the onions) just doesn't work for a bbq sauce, at least visually. Also, the sauce seemed a bit too thin.
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Changes:

First off, parboil the ribs. We used Full Sail IPA. We had 5 ribs, and used 3 beers, plus a little bit of water to make sure the ribs were covered. We parboiled for ~45 minutes

BARBECUE SAUCE:

1 c. chopped onions (slightly less than 1 whole medium yellow onion)
1/3 c. olive oil
1 can (8 oz.) tomato sauce (I used ~1/3 of a 29 oz. can)
1/2 c. water (I used the beer/water from the parboiling pot)
1/4 c. firmly packed brown sugar
1/4 c. lemon juice (~1 whole medium lemon)
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp Chipotle Tobasco Sauce
4 cloves garlic, finely minced

Cook onions and garlic in oil in saucepan until tender but not brown. Add remaining ingredients and bring to boil. Then simmer 15 minutes. Pour over meat in dish and cover.
Bake at 350°F degrees until meat is done. ~20 minutes.

For bbq sauce:
This sauce was delicious, but it WASN'T a barbecue sauce. For an actual bbq sauce, I would double or even triple the amount of brown sugar and Worcestershire. I also think the addition of some white vinegar and cayenne pepper would be good too. The Chipotle Tobasco was good, but I would keep it at a low amount, as the chipotle could easily overwhelm the other flavors going on. Again, this needed to be pureed. Also, I would maybe simmer it a bit longer to further thicken it.

For regular sauce:
This was actually quite delicious, even if it wasn't really bbq sauce. As it was done this time, it would be wonderful on chicken or in a breakfast hash.