Makes about 1 quart
3 Cups cider vinegar
3/4 Cup tomato ketchup
6 Tbsp light brown sugar
3 Tbsp granulated sugar
1-1/2 Tbsp kosher salt
2-1/4 tsp finely-ground white pepper
2-1/4 tsp Red Pepper “Pizza” Flakes
3/4 tsp Ground Black Pepper
Pour all the ingredients into a medium mixing bowl, and whisk briefly so that everything is combined. Allow the sauce to sit for 10 – 20 minutes, allowing the flavors to combine. (The longer you wait, the hotter the BBQ sauce).
Whisk again briefly, and taste sauce. If it needs to be spicier, add a little more red pepper, allow sauce to rest 10 minutes, then taste and adjust seasonings again.
Use a funnel to pour the sauce into a narrow-mouthed bottle, for easier pouring later. Cover / stopper the bottle and refrigerate until ready to use. Sauce keeps, refrigerated, almost indefinitely.
Serve over slow, dry-cooked pork shoulder, or as part of the dressing for Lexington-style “red slaw.”