Barbeque sauce?!

1/2 cup ketchup
1/2 cup white wine
1 tablespoon Worcestershire sauce
2 cloves garlic, crushed
1/2 teaspoon chili powder
3 dashes hot sauce

Combine all ingredients. Bring to boil and simmer for 20 minutes.

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Look around in stores for cook books on DVDs that you can use on your computer or DVD. I found several well known name ones selling for only $1.99 each, just last week.
You can also search the Internet.

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1 cup white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste.

OR

1 gallon cider vinegar
1/4 cup salt
2 tablespoon red pepper
3 tablespoon red pepper flakes
1 cup of firmly packed brown sugar
or 1/2 cup molasses

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Quick easy way is to just use a bottle of your favorite bbq sauce or try this:

1 bay leaf
6 pounds pork shoulder
1 bay leaf
1 teaspoon crushed red pepper flakes
4 cups water
1 cup vinegar
1/3 cup white sugar
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, pressed

DIRECTIONS
Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

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My husband considers himself a grill master and he is very picky about bbq sauces. One we have found that is store bought, but very good is made by budweiser.

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I use this for ribs to maintain a low carb diet: Yellow mustard in a pan. Cover with vinegar until mustard is submerged. 1/4 stick of margarine. Heat the pan and stir regularly. While stiring I use Franks Red Hot sauce and add it until mustard has a redish tint. Add a couple tablespoons of Worcestershire. Use splenda if you wish to slightly sweeten the bitterness of the vinegar. Let ingredients simmer and blend for a bit. As sauce cooks down and the flavors blend the vinegar will become less bitter. This sauce is somewhat Carolina style and easy to make. About a quarter of a bottle of a normal sized mustard sqeeze bottle is what I begin with. This makes enough to coat 2 racks of ribs easy enough so I would imagine pulled pork mixed up would hold it very well. Depending on how much sauce you need, you may want to start the recipe with more mustard. Just remember to cover the mustard until it's under with vinegar. Add the hot sauce till ya get a good red tint. Go from there and add up the rest of the contents accordingly. When I'm not counting carbs, then ZARDA BBQ sauce or Fiorella's Jack Stack, both out of Kansas City is what I have shipped in.

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