I've made this BBQ sauce a few times. It keeps pretty well in a glass jar in the fridge for a couple of weeks:
(I've started doctoring it up a bit. Once I make a recipe once or twice and know it's one I like, I tinker with it and make it more my own. It's great with ground cumin and a tiny bit of ground cloves added. Never tried with the pineapple like the author suggests, though. I have, however, used canned tomatoes - Muir Glen fire-roasted. Soooo good!)
I think any homemade vinaigrette would keep in the fridge. The oil might separate (and solidify if you use a good olive oil) but it'll mix right back in if you let it sit out for a bit and then shake it up. Don't have any recipes. I usually just wing it: EVOO, fresh-squeezed lemon juice or other citrus, some ACV, a tiny bit of dijon mustard or raw egg yolk to help emulsify (although not required), salt & pepper. Put it in an 8oz Ball jar with the lid on tight and shake away.