This thin, bright, and tangy vinegar sauce recipe is perfect for smoked pork and chicken, along with many other smoked and grilled meats. The vinegar is balanced with sweetness by adding ketchup and sugar, and is further tamed by the addition of water. I worked on this recipe for many months until I was finally satisfied. Enjoy!
Recipe Information:
Yields: 2.5 Quarts
Ingredients:
5 cups Apple Cider Vinegar (I prefer the cheap store brand ACV for this recipe)
4 cups Water
1 cup Ketchup (I use Simply Heinz)
3 tbsp Salt
2 tbsp Fine Black Pepper
1 tbsp Worcestershire sauce
1 tbsp White Granulated Sugar
1/2 stick of Butter (optional - I love the flavor the butter gives the sauce, but I skip this most of the time to keep the sauce shelf stable, unless I know the sauce will be consumed quickly)
Instructions:
In a saucepan, combine all of the above ingredients until well incorporated. Heat until white foam begins to form on top of the sauce and then remove from the heat. If using butter, heat until the butter is completely melted and then remove from the heat.
Set the sauce to the side to allow it to cool down. Once cool, place in the fridge and allow to it sit overnight before serving. While in the fridge, the ingredients meld to create an even more flavorful sauce!
When using this sauce for ribs, I add an additional 1/4 cup of white sugar and an additional 1/2 cup of ketchup to sweeten the sauce a bit. Enjoy!
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