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Instructions |
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Place all ingredients in a medium sauce pan and bring to a boil. Stir constantly until the sugar and salt are completely dissolved. Remove from the heat and allow to cool to room temperature.
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Pour the sauce into a squeeze bottle or a jar and store in the fridge at least over night before using. This recipe is easy to double and it keeps for a very long time in the refrigerator. I do not use the ketchup or Texas Pete but do season to your taste.
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I also use this sauce when re-heating pork BBQ in a slow cooker or pot on the stove; just enough to keep it moist.
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Suggestions |
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Marinate your chicken wings in this 6hrs to over night before cooking them.
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Originally Submitted
8/27/2017
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