This sauce is one of the first things I learned to make in my young married life and it has stuck with me as a prize, especially for chicken and pork rib dinners. It can have a kick depending on how much red pepper you want to add. Plus, it's quick! Can be doubled for larger dinners.
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon red pepper powder, more if desired.
Stir together. For CHICKEN ( pieces, NOT boneless, skinless breasts); best if it's thighs, drums and wings with skin on for roasting): Roast the meat, uncovered in an oven of 350 degrees until almost fully cooked, 20-30 minutes. Pour off liquid drippings (remove chicken skin if desired) and pour the sauce over the top, bake another 20 minutes, uncovered, until chicken is fully cooked. This can be done in a crock pot also: just slow cook the meat, pour off the liquid and add the sauce at the end.
For PORK: Pressurize in instapot or pressure cooker 30 minutes in 2 cups water. Remove meats. Place in glass 9x13 pan, cover with sauce, bake uncovered at 375 for 15 minutes.