(Squeezy bottles are very handy for applying sauce to ribs and pulled pork sandwiches)
Ingredients:
1/2 Cup Vinegar (I use white or rice vinegar)
1/4 Cup Maple Syrup
2 TB Water
2 TB Worcestershire Sauce
1 TB Prepared Mustard
2 tsp. Garlic Powder
2 Tsp. Onion Powder
1 Tsp. Salt
1/2 Tsp Black Pepper
Also: 1/2 cup Ketchup
Optional: Smokey Chipoltle Tabasco
Directions: Put everything EXCEPT ketchup and Tabasco in a small saucepan, bring to a boil, whisk and reduce to simmer about 5 to 7 minutes, or until the mustard breaks up and incorporates.
Take the pan off the heat and whisk in the ketchup and about 5 drops of the Tabasco (I find it adds depth and smokiness). Makes 1 1/3 cup of sauce. Keep under refrigeration for a week.
This has a vinegary sweet/sour flavor. If you prefer sweet, cut the amount of vinegar by half, and double the amount of water to prevent scorching. Another recipe for barbecue sauce is here.
