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Personally if I want tangy I start with Open Pit, it's one of the mother sauces I use in my cooking. I use it mixed with ketchup and mustard on meatloaf, I mix it with that plus basalmic vinegar, brown sugar and bacon to add to Busch's maple baked beans for THE best baked beans most people have ever tasted =)
If I'm going sweet there's several local rib joints that make excellent house sauces that I almost always have in stock.
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