Vinegar-Based Barbecue Sauce
Makes 3½ Cups
This sauce is peppery and piquant and I like to use it on any old food—but it really sings on pork shoulder and whole hog. It is thin and spicy with a hint of sweetness, and it’s addictive.
Ingrediënten
- 2 cups apple cider vinegar
- 1 cup ketchup
- ½ cup hot sauce
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon crushed red pepper flakes
- ½ cup sugar
Instructies
- In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.
- Stir to combine.
- Add in the spices and sugar and stir to dissolve.
- Stir continuously until the sauce is heated through.
- Do not allow it to boil.
- When the spices are thoroughly dissolved, take the pot off the heat.
- Allow the sauce to cool completely.
- Pour the sauce into a large bottle or container.
Notes / Tips / Wine Advice:
Store in the refrigerator for up to six months.
There ain’t no sauce in the world—except maybe my own, and even then I wouldn’t bet on it—that can make mediocre barbecue taste delicious.”
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