Maryland-Style Barbecue Sauce

Preparation info
  • Yield: About

    ¾ Cup

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ¾ cup red wine vinegar
  • 1 teaspoon Freshly ground black pepper
  • 2


Combine all the ingredients in a flat dish and blend well. Use the sauce both as a marinade and to baste meat and poultry, especially very fatty meats, such as duck or spareribs, when charcoal-grilled.