I just put this together on the fly as I forgot to buy some Sweet Baby Rays for the pork shoulder I had going in the crockpot. This sauce turned out amazing so I figured Id share. This is pretty thick, kinda tangy and sweet at the same time and the heat sticks around in your mouth but isnt overwhelming.
1/2 C. Ketchup
3/4 C. Cider Vinegar
1/4 C. Brown Sugar
3 Tbsp Black Pepper
3 Tbsp Dark Chili Powder
2 Tbsp Mustard
2 Tbsp Worsterchshire Sauce
1 Tbsp Crushed Red Pepper
1 Tbsp Kosher Salt
1 tsp Garlic powder
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Basil
Stir frequently to keep the sugar from burning to the bottom of the pan. Cook Till its reduced to a little less then half its original quantity. If you like it spicy, double the crushed red as this is kinda mild but with the amount of black pepper it helps it alot.
1/2 C. Ketchup
3/4 C. Cider Vinegar
1/4 C. Brown Sugar
3 Tbsp Black Pepper
3 Tbsp Dark Chili Powder
2 Tbsp Mustard
2 Tbsp Worsterchshire Sauce
1 Tbsp Crushed Red Pepper
1 Tbsp Kosher Salt
1 tsp Garlic powder
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Basil
Stir frequently to keep the sugar from burning to the bottom of the pan. Cook Till its reduced to a little less then half its original quantity. If you like it spicy, double the crushed red as this is kinda mild but with the amount of black pepper it helps it alot.