Stir together the catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavor salt, pepper, and garlic in a large bowl. Cover and let stand at room temperature for 30 minutes or refrigerate up to 5 days.
To use, brush ribs or pork with some of the sauce during the last 10 to 15 minutes of grilling. If desired, reheat and pass sauce. Makes about 3 cups (twelve, 1/4-cup servings).