This recipe is a meat sauce that calls for meat sauce which in my book means weak sauce. The only reason you would want to make meat sauce would be either out of desperation or decadance and in either case, putting down a measure of steak sauce defeats the purpose.

This is again another field-necessary survival ability. In the United States we have a long tradition of glazing dampish sauces onto meat but even within the United States is there much consensus of opinion past perhaps allowing for the existence of variant preparations. We need a globally available basis for improvisation.

I have conspired to make a decent "typical" BBQ sauce in the rough using tomato and vegetable based preparations alongside a number of tough local seasonings but sadly did not capture the recipe properly.

Ultimately for the traditional well-stocked chef in America this should make something interesting. For the traditionalist, more Research in the future.