Long before Canning, Potted Meats, slow cooked in their own Fat, we're put in crocks, covered with a layer of more liquid Fat. And placed on a shelf in the Root Cellar, 58°F+/-, until needed. They lasted for months, if undesturbed.
The BBQ Sauce, with Fat, will keep in the refer just fine. Cool while stirring in an Ice bath, until Cold. This is to keep the fat emulsified. Then refrigerate. Between the Vinegar, Salt and Sugar, you have an inhospitable environment for bacterial growth...JJ