Richmond Barbecue Sauce for Pork or Spareribs
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INGREDIENTS 2 to 3 tablespoons maple sugar, grated, or substitute other sugar
1 tablespoon dry mustard
1 teaspoon celery seeds
1 teaspoon salt
1/2 to 3/4 teaspoon crushed hot pepper
1 teaspoon freshly ground black pepper
1 cup tarragon vinegarCombine all of the dry ingredients. Pour the vinegar into a heavy, nonreactive pan. Stir in the dry ingredients and boil the sauce for about 5 minutes.
Makes about 1 cup