Apple City Barbecue Sauce

Makes about 2 cups

This is the sauce that has won us dozens of awards and accolades on the competition circuit. It’s a harmonious combination of ketchup, vinegar, and mustard—the three ingredients that typically set regional barbecue styles apart from one another—along with fresh grated apple, a nod to the apple orchards surrounding Murphysboro. This sauce is a favorite on ribs and pulled pork sandwiches, as well as on chicken and hamburgers.

• ¾ cup ketchup (made with cane sugar, such as Red Gold or Hunt’s)
• ⅔ cup rice vinegar
• 1½ cups apple cider
• ¼ cup apple cider vinegar
• ¼ cup packed light brown sugar
• ¼ cup Worcestershire sauce
• 2 teaspoons prepared yellow mustard
• ½ teaspoon granulated garlic
• ⅛ teaspoon ground white pepper
• ⅛ teaspoon cayenne pepper
• ⅓ cup bacon bits (real, not imitation), ground in a spice mill
• ⅓ cup grated peeled apple
• ⅓ cup grated onion
• 2 teaspoons grated green pepper

Combine the ketchup, rice vinegar, apple juice, cider vinegar, brown sugar, Worcestershire sauce, mustard, granulated garlic, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil, stir in the apple, onion, and green pepper, then lower the heat. Simmer the sauce, stirring often, for 10 to 15 minutes, until it thickens slightly. Decant into a mason jar, cover, and refrigerate; the sauce will keep for at least a month. Warm or bring to room temperature before serving.

Variation: To make this sauce a little hotter, add more cayenne pepper to taste, another ¼ to ½ teaspoon. Be careful; a little goes a long way.