Arkansas BBQ sauce

So, I decided to do justice to those ribs left over from the home-cure bacon belly in the classic American fashion. I found this recipe for "Arkansas BBQ sauce" through the magic of Google and did a little editing to come up with (in more standard units):
• 120ml water
• 85g brown sugar
• 90ml Worcestershire sauce
• Large tablespoon Dijon mustard (or slightly more American mustard if you have) (or very much less English mustard!)
• 60ml tomato ketchup
• Teaspoon ground black pepper
• 1 fresh red chilli, de-seeded and finely chopped
• 700ml red wine vinegar (yes, this is a lot!)
• 250ml white wine
• A pinch of salt (NOT the 85g in this recipe!)

Shoved everything in a NON ALUMINIUM pan, brought to the boil and simmered pretty strongly for about 45 minutes. The ketchup seemed to go white and clumpy at the start, which wasn't pretty, but sorted itself out. I did make the mistake of breathing in the pan fumes to see what they smelt like. Don't try this... the vinegar is rather potent!

It didn't reduce as much as I had thought, but what the hell - maybe I'll try simmering for longer next time. Put the ribs in a (again, not aluminium) oven dish, poured over the BBQ liquid and marinaded for about an hour. Not strictly necessary, but probably improves the flavour. Then in the oven at about 180 degrees C for 45 minutes, turning once.

Quite a lot of liquid remained at the end. Ribs were very tasty (perhaps a little vinegary), if I say so myself - not massively sticky, but certainly BBQ.