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3/4 cup prepared mustard
3/4 cup red wine vinegar
1/4 cup sugar
2 tablespoons butter, melted
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
In a bowl, stir together all ingredients.
Brush on during or at the end of grilling.
Also serve at the table.
Refrigerate leftover sauce; will keep refrigerated for 2 weeks.
Vary your usual barbecue with this spicy mustard barbecue sauce.
Great on grilled chops or basted on the last 30 minutes of grilling a roast.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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