3/4 cup (175 ml) apple cider vinegar
1/4 cup (60 ml) Worchestershire sauce
2 tbsp (30 ml) chopped onion
1 tbsp (15 ml) light brown sugar
1 clove garlic, finely chopped
1/2 cup (125 ml) catsup
1/4 cup (60 ml) chili sauce
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml). dried mustard
Mix all ingredients in a saucepan.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours.
This sauce is great and has a good tangy flavor to it. I usually double this recipe and store it in a plastic container (peanut butter jars work great). Keeps for a long time. Great on chicken and babyback ribs!