I wanted to try a version of my Sticky Hog sauce using honey as the main sweetener.
1 cup honey
2 tablespoons brown sugar
1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup gluten-free Worcestershire sauce
1 tablespoon pomegranate molasses
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon ancho chili powder
1 teaspoon mustard powder
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
Combine all ingredients in a medium sauce pan. Stir to combine and bring to a simmer over medium heat. Cook until all the sugar has dissolved and the sauce starts to thicken a little bit (about five minutes).
Bottle and store in the fridge.
The Verdict: 
This is maybe an even better sauce than Sticky Hog. It has plenty of kick, but the honey gives it a rounder, more mellow taste. I think the addition of mustard and reduction in the amount of black pepper also helps round out the flavor. The allspice brings a nice warm sweetness to everything.
Notes for version 2.0 – maybe a little more allspice, maybe regular chili powder instead of ancho, and maybe try 50/50 brown sugar and honey.
Been looking all over for that Pomegranate Molasses with no success, would like to try cuz it sounds like an interesting ingredient. Will probably have to go the mail order route.
I might want to try this using agave nectar. I prefer it to honey because it is sweet like honey but has a more complex taste, almost like a hint of molasses.
Agave nectar would be nice. I think anything sweet/sour would work. My next batch might use a little tamarind paste.