This a thin, vinegary and potent barbecue sauce.
Mix together in a non-reactive pan (stainless steel or an enameled pan) and bring to a boil. Reduce heat to a simmer and simmer, covered, thirty minutes, stirring now and then.
Best stored in glass containers. The mixture will separate upon standing; just shake back together.
The recipe has been cut back from the original 8 quart amount. For easy measuring, I’ve adapted the ingredient amounts slightly, which makes little difference, but I also included the original fractional amounts if you’d like to be exact.