Franklin Barbecue – A Meat-Smoking Manifesto by Aaron Franklin and Jordan MacKay has become 2020’s summer cooking bible. Everything in it is awesome and the authors are very particular and extremely precise. This is a wonderful sauce that was trialed on some smoked side ribs and our only changes were to round the measurements slightly – enjoy!
1 3/4 c. ketchup AND 1/2 c. water
1/4 c. EACH apple cider vinegar AND white vinegar
1/4 c. brown sugar
2 1/2 T. Worcestershire sauce
1 T. EACH chili powder AND ground cumin (we used hot chili powder)
1 1/2 t. EACH kosher salt AND coarse ground black pepper
Combine all of the ingredients in a medium-sized pot and warm gently while stirring over medium heat. There’s no need to bring this to a boil, just warm it thoroughly while keeping a close eye on it in order to meld all of the flavors together. Allow the barbecue sauce to cool completely and then cover and store it in the fridge until you’d like to use it.