No, it sounds like you need to take a shitty bbq sauce and thin it out with my ingredients to make it edible, then put it on a salad.

Do you think your dressing would taste good with a mustard based sauce? If so then don't bother to read the rest of this post.

"The Sauce"
-1/2 gallon Apple Cider Vinegar
-1 lb Brown sugar. (I never use this much, but it isn't bad with that much)
-1/4 cup salt
-1/2 lb butter (no margarine, ever)
-4 cups chopped onions
(saute' the onions and butter)
-2 cups water
-1/4 cup olive oil
-2 bulbs of garlic, sliced. (I use more)
-1 small bottle of Worcestershire sauce, like the sampler bottle (I often leave this out)
-1 hot pepper pod, minced, hot as you can stand, or you can add cayan powder later).
-You can add tomato juice, if you don't like the color. The flavor will be fine but some people like it redder or more ketchup-like in appearance. I can take it or leave it.

This makes around a gallon. Adjust accordingly. You could also saute the onions in the olive oil and eliminate the butter. This is a framework for good sauce, not the Bible. I won't post my exact recipe. This makes excellent salad dressing and it also mixes well to make bbq slaw when you don't want the mayo based crap.