Place the ingredients in a jar with a tight-fitting lid.
Shake well to combine.
You can also refrigerate the sauce overnight to allow flavors to meld. Shake again before using it.
If using for oven-baked ribs, use half the recipe. The rest will keep in the fridge for several weeks.
If using for pulled pork, start by slow cooking the pork (2-3 lb.) in your slow cooker with just salt, pepper and 2 tablespoons water. When done, shred the meat with two forks, add the entire jar of barbecue sauce, mix it in, cover, and slow cook on high for 30 more minutes.