Lexington Barbecue Dip (A La Craig Claiborne) - cooking recipe

Ingredients

3/4 cup distilled white vinegar or 3/4 cup cider vinegar
3/4 cup ketchup
salt, if desired
fresh ground pepper (to taste)
3/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
1/4 cup water

Preparation

Combine all ingredients in a small sauce pan 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 and poultry.