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Makes about 2 cups.

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

Cooking Directions
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.

Serving Suggestions
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




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