This No-Tomato Barbecue Sauce Recipe uses cider vinegar, crushed red pepper and dried thyme.
Photo By Lori Dunn
A number of readers sent in different versions of a vinegary sauce. From Pauline Patterson, Seminole, Oklahoma, comes a somewhat complicated version. She uses it on chicken and pulled pork.
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1 cup cider vinegar
3/4 cup water
2/3 cup diced onion
3 tablespoons oil
1 clove garlic, crushed
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 teaspoons ground mustard
5 teaspoons cold water
In large saucepan, combine vinegar, water, onion, oil, garlic, bay leaf, sugar, salt, thyme, black pepper and red pepper. Bring to boil; simmer for 5 minutes. Remove from heat and discard bay leaf.
In small bowl, dissolve mustard in cold water. Add small amount of vinegar mixture; stir to combine. Stir mustard mixture into saucepan mixture and simmer until well-combined. Sauce will be watery.
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