Vinegar Barbecue Sauce

Vinegar Barbecue Sauce

A tangy, peppery Eastern Carolina-style sauce that cuts through rich smoked pork.

Total 15 min Makes 16 oz Calories 18/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This thin, cider vinegar-based sauce simmers with black and red pepper for a sharp, tangy kick without the heavy sweetness of tomato-based barbecue sauces. It's the classic finishing drizzle for pulled pork and chopped barbecue in the Carolinas, but it also works well brushed on chicken or coleslaw. The sauce comes together quickly on the stovetop and keeps well in the refrigerator for weeks.

Ingredients

  • 2 cups apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon black pepper, coarsely ground
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method

  1. In a small saucepan, combine the apple cider vinegar, brown sugar, Worcestershire sauce, black pepper, red pepper flakes, salt, cayenne, garlic powder, and onion powder.

  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar and salt.

  3. Reduce heat to low and simmer uncovered, stirring occasionally, until the flavors meld and the sauce thins slightly.

  4. Remove from heat and let the sauce cool to room temperature before transferring to a jar or bottle.

  5. Shake well before each use, as the pepper and spices will settle. Store in the refrigerator for up to 1 month.

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    Vinegar Barbecue Sauce

    This thin, cider vinegar-based sauce simmers with black and red pepper for a sharp, tangy kick without the heavy sweetness of tomato-based barbecue sauces. It's the classic finishing drizzle for pulled pork and chopped barbecue in the Carolinas, but it also works well brushed on chicken or coleslaw. The sauce comes together quickly on the stovetop and keeps well in the refrigerator for weeks.

    15 min 16 oz 18 cal

    Ingredients

    • 2 cups apple cider vinegar
    • 2 tablespoons light brown sugar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon black pepper, coarsely ground
    • 1 tablespoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder

    Method

    1. 1

      In a small saucepan, combine the apple cider vinegar, brown sugar, Worcestershire sauce, black pepper, red pepper flakes, salt, cayenne, garlic powder, and onion powder.

    2. 2

      Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar and salt.

    3. 3

      Reduce heat to low and simmer uncovered, stirring occasionally, until the flavors meld and the sauce thins slightly.

    4. 4

      Remove from heat and let the sauce cool to room temperature before transferring to a jar or bottle.

    5. 5

      Shake well before each use, as the pepper and spices will settle. Store in the refrigerator for up to 1 month.