Wendy Jones
@wendyjones
Western North Carolina Vinegar BBQ Sauce
A tangy and flavorful vinegar-based barbeque sauce that captures the essence of Western North Carolina cuisine. Perfect for marinating meats or as a dipping sauce, this recipe combines the sharpness of cider vinegar with the sweetness of brown sugar and the heat of hot pepper sauce.
Details
- Cuisine:american
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:11
- Views:7
Recipe Information
- Prep time20 min.
- Cook time35 min.
- Total time55 min.
- Servings32
Ingredients
- 4 cups
- 1 cup
- 1 1/3 cups
- 1/4 cup
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Western North Carolina Vinegar BBQ Sauce.
Step 1
In a saucepan, blend cider vinegar, brown sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, crushed red pepper flakes, mustard powder, salt, and black pepper.
Step 2
Heat the mixture over high heat until it begins to simmer, then lower the heat to medium-low and let it gently bubble for 30 minutes, stirring occasionally to ensure even flavor development.
Step 3
Once the time is up, remove the saucepan from the heat and pour the sauce into a heat-proof bowl.
Step 4
Cover the bowl and let it chill in the refrigerator for 2 days, allowing the flavors to harmonize beautifully.
Step 5
After the waiting period, strain the sauce through a mesh sieve to eliminate the red pepper flakes, ensuring a smooth finish.
Step 6
Store the strained sauce in the refrigerator until you're ready to elevate your dishes.
Step 7
Remember to bring it to room temperature before serving to fully enjoy its rich, tangy goodness.