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Homemade Barbecue Sauce

This recipe is courtesy of Food Network/Emeril Lagasse. I first made this sauce with Emeril's Pulled Pork recipe. The sauce has a blend of "tart", from the apple cider vinegar, a bit of "heat" from the cayenne and red pepper flakes and a nice balance of "sweet" from the brown sugar. I recommend that you measure all of the dry ingredients and adjust to your preferences. If you don't like too much vinegar (which goes well with pulled pork), cut back by half. Simply reduce the cayenne and red pepper flakes, if you don't like too much spice. I don't need to buy bottled sauce, because I do like this recipe a lot.

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