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


  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.
   Mikenote: This recipe along with the following recipes will provide you
  with the most mouth watering ribs you ever locked a lip on....