This is the style of barbeque sauce that I grew up with, this is a two step basting process.  First you baste the meat with a flavorful basting sauce, and when the meat is almost done, then you add the real barbeque sauce.  Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family

Missouri Style Barbeque Sauce

Basting Sauce
1 C. White Vinegar
2 C. Water
2 Tbsp. Worcestershire Sauce
1 tsp. Red Pepper
1/2 C. Butter
Cook until mixed. Use as a baking sauce for chicken or pork steak until nearly cooked. Then use the finishing sauce for the last part of the cooking.

Finishing Sauce
1 1/2 C. Butter
1 Tbsp. Tabasco Sauce
2/3 C. Worcestershire Sauce
2 C. Catsup
2/3 C. White Vinegar
1 large onion, diced
1 tsp. Salt
1/2 tsp. Pepper
1 Garlic Bud, chopped
2 tsp. Chili Powder
Combine all ingredients and cool until slightly thick. Use during the last part of cooking the meat.