My folks had a secret recipe. They would cook it up and can it in mason jars whenever the supply ran low. Supposedly my dad was the only one that my mom's uncle-in-law in Gordo gave it to. It was really good but runny; used more for basting while cooking.
I like Sweet Baby Ray's best but I have a sweet tooth.
My wife makes ours from scratch sometimes ... tomato-based. It's getting better all the time. Very good stuff but it's always a work in progress.
Sweet Baby Rays is a very good base if you're in a hurry. I have to admit I didn't think much of it a few years back since I've not been into sweet stuff so much but after creating some recipes for it, I've come to acknowledge it's a very good one.
Believe it or not, Kraft's basic sauce is a good base (it's so blasted simple) if you're going be adding much of your own stuff to it to develop it.