Description
This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)
Ingredients
- 4 cups cider vinegar
- 1 cup brown sugar
- 1 ⅓ cups ketchup
- ¼ cup butter
- 2 tablespoons hot pepper sauce (e.g. Tabasco™)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Instructions
- Place vinegar
- sugar
- ketchup
- butter
- hot pepper sauce
- lemon juice
- Worcestershire sauce
- red pepper flakes
- mustard powder
- salt
- and pepper into a saucepan. Bring to a simmer over high heat
- then reduce heat to medium-low
- and simmer
- stirring occasionally
- for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
- Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 2 days
Servings: 32