Black Pepper Vinegar BBQ Mop Sauce

When using this peppery mop, make sure to scoop up the bits at the bottom to get the full peppery punch in every bite.

Recipe courtesy Vincent Camillo for Cooking Channel
TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 1 1/4 cups
LEVEL: Easy

ingredients

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Directions

Pulse 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 sauce, dab 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.

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  • on October 27, 2012

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    Fabulous! I used some Sarawak Black peppercorns I obtained from Pepper-Passion. I also added a few piches of Salish Alder Smoked Sea-Salt that I also got from them.

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