Recipe: Lexington Barbecue Dip  (A La Craig Claiborne)
Description: The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry.
Ingredients: [{"text": "3/4 cup distilled white vinegar or 3/4 cup cider vinegar"}, {"text": "3/4 cup ketchup"}, {"text": "salt, if desired"}, {"text": "fresh ground pepper (to taste)"}, {"text": "3/4 teaspoon crushed red pepper flakes"}, {"text": "1 teaspoon sugar"}, {"text": "1/4 cup water"}]
Instructions: 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.
