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Lexington Style Barbecue Sauce

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Yields about 4 cups.

  • 3 cups cider vinegar
  • 3/4 cup tomato ketchup
  • 6 Tbs. light brown sugar
  • 3 Tbs. granulated sugar
  • 1-1/2 Tbs. kosher salt
  • 2-1/4 tsp. finely ground white pepper
  • 2-1/4 tsp. red chile flakes
  • 3/4 tsp. freshly ground black pepper

In a medium bowl, whisk all the ingredients together and let sit for at least 10 minutes. The longer the sauce sits, the hotter it gets, as the vinegar brings out the heat of the chile flakes (so start with the amount of chile flakes called for and then add more to taste). Pour the sauce in a vinegar style bottle so you can pour and store it easily. It will keep almost indefinitely in the refrigerator.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 100; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 1580; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

Love this recipe! I made a couple changes, used half white vinegar and added 3 more tablespoons sugar. Tastes just like Blues hog Tennessee red sauce.

Really tart. Ended up squeezing in some more ketchup and a clove of garlic. Excellent results!

This is wonderful with the pulled pork. Have made it about 6 times and it is finger licking good!

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