I am originally from Alabama and this sauce is a southern style tomato/vinegar sauce. I like it best on pulled pork and chicken but it can be used on ribs and brisket as well. This sauce is not sweet and has a nice vinegar bite. You can play with it a bit to get it just how you like it. Hope yall enjoy.
36oz Ketchup (I prefer to use Red Gold myself)
1/2 Cup Brown Sugar
1/2 Cup Worcestershire Sauce
1 1/2 Cups White Vinegar
2 Tbsp Butter
2 Tbsp mustard (I just give a couple of good squeezes)
2 Tbsp Honey (I just give a couple of good squeezes)
2 Tsp Garlic Salt
2 Tsp Salt
2 Tsp Pepper
Franks Redhot, @ 10-15 shakes (or more if you like)
Mix together and just bring to a simmer (do not boil). I actually prefer to bring it to the point where steam is coming out the pot but it is not quite simmering. Once you reach this point let it go for 20-30 minutes.
Remove from heat and let cool completely. Bottle and refrigerate for at least 3 days before using. A week is even better.
Eagle River Barbecue
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Looks good Mike, look forward to trying it. Heck, I was hoping for a nice white sauce recipe from a friend from AL! 
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