redox, I use a real basic diluted puree with only several different spices.
I can tell by looking at the recipe, Garvey's sauce would serve you well. There are a couple items on there you could probably omit if you don't have them and I'm sure it will still be great(the paparica and marjoram). Hope Garvey doesn't get mad at me tinkering with his recipe, I'm just trying to make this easier for you to try. Also, you could use a little extra oregano if you don't have the "Italian Seasoning blend"
Obviously, everyone is free to make whatever sauce they wish, but I will say this:
1. If you don't already have paprika in your kitchen, there's something wrong with you (sez the Eastern European in me).
2. If you're not familiar with marjoram, then you owe it to yourself to get to know it. It has a floral quality that its cousin oregano does not.
3. But if you don't have these things or just wanna go your own way, that's cool. Just look at the sheer amount of spices in the recipe--the herbal bomb--to get a good idea of how this style should generally go (IMO).