Tangy Barbecue Sauce

I’ve been craving a sauce to replace the tomato-ketchup based sauce I normally use to slather grilled chicken and pork.  My grandfather used to make this sauce and I’ve always loved it. I think he found the recipe on a jar of Gulden’s Spicy Brown Mustard.  I replaced the molasses with sorghum molasses and added a dose of hot sauce.

1/4 cup spicy brown mustard.  I used Zatarain’s Creole Mustard, but your favorite will do
1/4 cup sorghum molasses (or cane syrup)
2 tablespoons red wine vinegar
1 teaspoon hot sauce (or to taste).  I used Tabasco Habanero sauce.

Whisk all ingredients together.  Slather on grilled meat about 10 minutes before removing from the grill.  Serve leftover sauce at the table.


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