Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 2 cups
- 1 1/2 cups cider vinegar
- 1/2 cup ketchup
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes
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The recipe is wonderful as is, but on the second one I made I also added third teaspoons of garlic powder, onion powder and mustard powder. I then put it in a small saucepan and left it on low for about four hours, stirring every now and then. The people complaining about it being too vinegary just haven't had a very broad range of BBQ. Some sauces are designed to sit heavy on your meat, others are designed to be absorbed by your meat at the table. This is the latter, and always my preference. You put it on your meat; pork ribs, briskett, pulled pork shoulder and it disappears into the meat, but when you take a bite....mmmm, heaven!
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