Sean Brock is one of my favorite chefs – If you have not seen any of his episodes of Mind of a Chef then you should take a pause on what you are doing and witness what he has to offer the world. His book Heritage is one that I constantly reference when I am cooking food with history in the South. This recipe is closely tied to his with some slight modifications to have it with more of a kick. I have made this often at home but never for mancuisine’s ribfest – quite possibly the reason I have not yet brought home the judge’s trophy.

What You Need
1⁄2 cup chicken stock
2 1⁄2 cups apple cider vinegar
3⁄4 cup ketchup
3 tbsp. brown sugar
2 tbsp. Sriracha Chili Sauce
1 tbsp. fresh lemon juice
1 tbsp. Hungarian paprika
3⁄4 tsp. salt
1/2 tsp. ginger powder
1⁄2 tsp. black pepper
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
1⁄4 tsp. chile powder

Put Them Together
Heat all ingredients in a pot on medium-high heat. Simmer, stirring when you can, until reduced by just over a half of its original, about 30 minutes. Depending on what you make, let sauce cool in fridge for no more than a couple weeks – Or add directly to your favorite meat.

Adapted from recipe on Saveur Magazine