I agree with Chuk what you have is a good "base". Work on adding flavors.
I called my buddy Mark from the Weekend Grillers about this one and he directed me to a post he made on the BarbecueNews forum recently which has some sauces that he assured me are REALLY good -- Here's the recipes:
Jim Beam Kentucky Bourbon BBQ Sauce
INGREDIENTS:
2 cups tomato ketchup
1 cup brown sugar, packed
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup Jim Beam Kentucky Straight Bourbon Whiskey
4 tablespoons cider vinegar
4 tablespoons soy sauce
1/2 teaspoon ground cayenne pepper
dash liquid smoke, to taste, optional
PREPARATION:
Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minsutes, or until thickened, stirring occasionally.
And...
Maker's Mark Kentucky Bourbon Honey BBQ Sauce
Maker's Mark Bourbon Honey BBQ sauce is a sweet sticky mess of tastiness. It is best applied in the last fifteen minutes of cooking. The sugar in the honey will burn if cooked on high heat resulting in a blackened hard candy shell. I like to start the cooking with a spicy rub and finish off with the Bourbon Honey Sauce. This sauce will keep well for weeks if refrigerated so I usually make it a day or two in advance. Let the sauce warm to at least room temp before slathering it all over the burning meat.
In a deep cast iron skillet melt
3 tablespoons of butter
Saute one medium diced red onion for 2 minutes
Add six peeled, smashed and minced cloves of garlic
Just as the onions and garlic start to brown add the remaining ingredients
1 cup Makers Mark Bourbon
1 cup Gallberry Honey (a must!)
1 bottle of Heinz ketchup
1 teaspoon of grated ginger
1 teaspoon of dry mustard
1 tablespoon of fresh, chopped sweet basil
1 tablespoon of fresh, chopped parsley
2 tablespoons of apple cider vinegar
1 teaspoon of Worcestershire sauce
1 teaspoon of fresh coarsely ground black pepper
Bring all this to a boil and simmer stirring occasionally until it begins to thicken. This takes fifteen to twenty minutes.
Mark Hester
http://weekendgrillers.com
Bill Kamman