THIS ROBUST, SLIGHTLY SWEET RED SAUCE IS IDEAL for either barbecued pork ribs or beef brisket, both of which take on a nice glaze when basted with the sauce. In the Deep South, cooks might also use a sauce like this one for barbecued venison, lamb, or duck. Be warned that the sauce does tend to burn if used over coals that are too hot, so any meat being basted with the sauce should be cooked at least 6 inches from the coals. In a tightly sealed jar, the sauce keeps well about a month in the refrigerator.
MAKES: About 3 cups
INGREDIENTS:
- 1 1⁄2 cups cider vinegar
- 1 cup ketchup
- 1 medium onion, minced
- 3 tablespoons firmly packed dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Tabasco sauce to taste
INSTRUCTIONS:
- In a stainless-steel or enameled saucepan, combine all the ingredients.
- Bring the mixture to a boil.
- Reduce the heat to low and simmer the sauce, stirring occasionally, until it is slightly thickened, about 20 minutes.
- Remove the saucepan from the heat and let the sauce cool.
