This sauce is great for a meatball appetizer or a main dish with country style ribs and rice. I use the large bag of frozen meatballs or make 2 lbs of walnut size meatballs and precook them. As always, I use the pinch and glug method of measurement, so adjust amounts to suit your own taste. Seasoned rice wine vinegar is my choice, but any vinegar will do the trick. This is written for a crockpot, but can easily adjust to stove top, just cook the sauce and serve it over the top of the meat OR oven bake at 350 F 45 minutes to an hour using the method below and a covered baking dish. Have fun and make it your own!