I wanted a thin tangy sauce for stuffed bell peppers, meat, veggies or green beans-- this fits the bill:

1 cup cider vinegar (I used malt vinegar)
1 tablespoon of ketchup (use low-carb or tomato paste)
1 tablespoon of brown sugar (I used one packet Splenda)
1 teaspoon of Tabasco sauce (to taste)
one half teaspoon of red pepper flakes, or to taste
kosher salt and black pepper to taste (I used Morton Lite Salt)
Combine all of the ingredients, and heat to dissolve the sugar.

Tip: Blend tomato with small amount of the vinegar before heating to keep the sauce smooth.

Adapted from:

therecipeforcooking.com/nc-vinegar-sauce.html

For the stuffed peppers would you just combine the sauce with ground beef?

There is a recipe in the Atkins book for stuffed peppers, I made the sauce because I didn't have tomato paste it calls for and they tasted bland. The sauce I made is fairly spicy

I just made some more. I forgot the ketchup so I checked in here, this BB is good for something

I plan to marinade a couple pounds of pork belly and thick cut country style pork ribs

After all this IS Texas

This sauce kinda reminds me of SC-style BBQ sauce. Bet it's yummy!