Thick-and-Robust Barbecue Sauce

The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.

Yield: makes 1 1/4 cups

Ingredients

• 3/4  cup  cider vinegar
• 1/2  cup  ketchup
• 1/4  cup  Worcestershire sauce
• 1  garlic clove,minced
• 1/4  cup  chili sauce
• 2  tablespoons chopped onion
• 1  tablespoon  brown sugar
• 1  teaspoon  lemon juice
• 1/2  teaspoon  dry mustard
• Dash of ground red pepper

Preparation

Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.

Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.