Here’s the recipe for my favorite BBQ sauce – thin, vinegar based, and a little on the spicy side.
In a small pot/saucepan add the following:
12oz cider vinegar
4.25 oz water
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chipotle powder
Measure everything but the salt and spices by weight. This has the advantage of being more accurate and you don’t have to clean up your measuring cups – just set the pot straight on the scale and tare it out. I have no idea why I did ketchup in grams and the rest in ounces. Oh well.
Mix ingredients together and simmer over medium low heat until the ingredients come together and it reduces slightly. The sauce should still be very thin, but not watery. Once the desired consistency has been reached, allow it to cool, put it in a jar or better yet a ketchup-style squirt bottle and then refrigerate.
This vinegar-based sauce is perfect for pulled pork sandwiches because the acidity cuts through the fat and really brings out the flavor of the meat. It’s by far my favorite.