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.