The last time I blogged about barbecue sauce, we were still eating dairy, and I included butter in the ingredient list. When I went to make sauce the other day, I read my recipe, and realized that it was time to start from scratch. I don't like having to cook the sauce, anyway!
My new and improved recipe is as follows:
11/2 cups vinegar (apple cider or white)
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon red pepper
Combine ingredients and use as a marinade or pour over meat.
I poured mine over a pork roast in the crock-pot, and the results were fantastic. Unfortunately, this recipe is closer to an Eastern North Carolina sauce. While that makes Nathan very happy, those of us who prefer a Lexington-style sauce will have to continue experimentation...