the black peppercorns in a spice grinder
until most of the blend
is fine but there are still some coarser pieces.
Add the black pepper to a saucepan
with the cider vinegar, white vinegar
, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer
over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.
Cook's Note: To use as a mop
thick pork chops
, ribs or chicken
pieces on the bone every 5 to 10 minutes during grilling. This also makes a great BBQ sauce for pulled pork.