Wine Vinegar–Based Barbecue Sauce

This sauce is thinner and more like a mop sauce than a traditional thick barbecue sauce. You can use it as a basting sauce for grilled tender cuts of meat. It’s even good mixed into a glass of tomato juice or in tomato soup.

Serves: 20Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 20


  • ½ cup light brown sugar, packed
  • ½ cup Worcestershire sauce
  • ½ cup Dijon mustard
  • 1⅓ cup ketchup
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. crushed red pepper
  • 4 cups red wine vinegar
  • 2⅔ cups water
  • 1⅓ cups dry white wine
  • ½ tsp. salt


  • Add all ingredients to a 4- to 6-quart slow cooker. Stir to mix. Cover and, stirring every 15 minutes, cook on high for 1 hour or until mixture has come to a simmer.
  • Reduce heat to low and cook for 1 additional hour, covered. Ladle cooled sauce into glass jars, cover, and store in the refrigerator. Keeps for about 6 months.