The original barbecue sauce was water, vinegar and salt. This is considered the only real barbecue sauce by some purists. Barbecuing as Americans know it was invented by the American slaves, who were given cuts of meat which were considered by the rich plantation owners to be undesirable. These cuts included pig feet, jowls, tails, and the ribs. Originally the meat was basted with the salt and vinegar sauce over a flame. Masters of barbecue would live to become free men as barbecue pioneers. As the recipes spread, they became more inventive. Later, the dry rub would be implemented, which is rolling or 'rubbing' the meat when it's raw with a mixture of spices and seasonings before grilling it over the flame. The ketchup-based sauce that has become the most widely known form of 'barbecue sauce' is the most recent incarnation, but a favorite for sure. These usually contain varying rations of tomato, molasses, onion, vinegar, salt, and sometimes garlic, honey, or sugar.
The meat is traditionally served up on a plate, pulled from the bone. This is called 'pulled pork'. This also makes a good sandwich, preferably white bread on a paper plate. But ribs, most know, are a great finger food as well. Cole slaw is the most common side dish for barbecue, but baked beans, corn on the cob, cornbread, collard greens and black eyed peas are close runners up.