The ingredients below make a barbecue sauce originally intended for Spare-ribs, but has also been used for “country style” ribs and pork chops, and could probably cross over to other things as well:

3 T cooking oil
1/2 c coarse chopped onion
1/2 c water
1 T Worcestershire Sauce or 1 tsp Wright’s Smoke
1/4 c lemon juice
2 T brown sugar
1/4 c catsup
2 T vinegar

Saute onion in oil until soft, then add all other ingredients and simmer 20 minutes.

Cooking time depends on the meat used.  For ribs – baste and bake covered at 450 for 30 minutes, lower heat to 300, uncover, and baste.  Bake for 1 hour, turning and rebasting 3 or 4 more times.  For boned pork – cut cooking times in half, possibly more for meat under 1″ thick.