1-1/2 cups distilled white or cider vinegar
10 tablespoons tomato catsup
Salt to taste, if desired
1/2 teaspoon cayenne pepper
Pinch of crushed hot red pepper flakes
1 tablespoon sugar
1/2 cup water
Freshly ground pepper to taste

Combine all ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats. Yield: three cups.

Excerpt from page 336 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early