Balsamic Tangy BBQ Sauce

I'm not going to lie, I was concerned about the amount of our balsamic vinegar in this balsamic BBQ sauce. I was really worried that it would be way too vinegary. BUT it wasn't not when using our 18 Year aged balsamic. Once the sauce reduced, it was wonderful and had a hint of sweetness. It was AMAZING! The sauce can be made ahead of time and refrigerated for at least a week before using. We used the sauce on chicken, but we are totally grilling up some pork next time.

1 cup Redstone 18 Year Aged Balsamic Vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 tablespoon Redstone Bonfire BBQ Spice Blend

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.