Used different ingredients.
Firstly, thanks for this fantastically simple, TASTY and quick recipe!
I didn't change much. I essentially tripled the amounts of the ingredients so I had more sauce (obvious) but this made the acidity more prominent so I increased the proportion of sugar in this recipe - it sorted the acidity quick as a flash.
The one thing I actually changed was the sugar. I used Dark Muscovado rather than soft brown. OK, they're much the same, but the muscovado has a slightly different texture, is stickier and is an unrefined cane so is not quite as bad. Maybe a minor difference but, I think, one with a big result.
The one thing I added was ground smoked paprika. I started off by matching the amount of this to the amount of mustard powder, but then ended up adding a touch more paprika than mustard.
One thing I wouldn't change is the hot sauce. Tabasco is fine but I think that another pepper-based hot-sauce may well be too fiery.
Again, thanks for a fantastic recipe, but as with all cooking it's personal taste, and this is mine ;-)