This is (supposedly) an Arkansas BBQ sauce. I got it from a Missouri Conservationist TV show years ago. It's good as a marinade and baste for thick pork chops and even better for chicken breast halves. Too salty for basting long cooking items like ribs--flavor is good but the salt builds up. Large recipe--I make it a gallon+ at a time but I include splits here. Save the Red wine bottles to re-use for basting if they have the shaker style lid.
1 qt. 1 c. 1/2. ketchup
2 qt. 2 c. 1 c. water
1.5 c. 1/2 c. 1/4 c. Worcestershire sauce
1.5 c. 1/2 c. 1/4 c. prepared mustard
2 c. 1/2 c. 1/4 c. brown sugar
1.25 c. 3/8 c. scant 1/4 c. salt
1/2 c. 2 T. 1 T. cracked black pepper
3 qt. 3 c. 1.5 c. red wine vinegar
1 qt. 1 c. 1/2 c. white vinegar
1/4 c. 1 T. 1/2 T. red pepper flakes (optional--more or less to taste)
Combine all ingredients, bring just to a boil stirring until salt and sugar are dissolved. Cool, bottle, refrigerate. Lasts indefinitely. To use, marinate meat in plastic bag not longer that four hours refrigerated. Sear over direct heat, remove to indirect heat until done according to meat thermometer, about 30 minutes for a 1.5" boneless pork chop; 60-75 minutes for bone-in, skin-on chicken breasts, baste every ten minutes. Good luck.
