My brother found this recipe years ago. I get lots of compliments on it. He used to help a Mexican restaurant in Suzhou China do a weekly Texas bbq buffet. My change is to use beef broth instead of water.
Texas Table Sauce by Texan Robert Stroud
The table sauce below is thin, very basic and good on all smoked meats. Really good on smoked ribs
*1/2 cup cider vinegar
1 cup ketchup ( or 1 cup good BBQ sauce per DLHI use a cup or cup half of our copycat San Antonio Rudy's BBQ sauce recipe we make weekly for the Texas BBQ at Suzhou Zapatas.
*If want Mustard style add also 1/4 cup French's Yellow Mustard (DLH)
1 cup water
6 Tablespoons white sugar
2 Tsp salt
2 Tsp chili powder (Get a good one Penderys, Gephardts,etc)
2 Tsp ground cumin
In a quart vinegar bottle, combine (through
a funnel) vinegar, ketchup, water, sugar,
salt and chili powder. Shake well and
store in the refrigerator for about a
week, so that the flavor is well blended.
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