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Western North Carolina Vinegar Barbeque Sauce

Western North Carolina Vinegar Barbeque Sauce

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 d 50 m
OGREUGLY

OGREUGLY

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
  2. Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.
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Reviews

Ed G
25

Ed G

9/19/2008

I would eliminate brown sugar and ketchup entirely. There's not enough lemon juice to matter, so increase it substantially, or eliminate it as well. Most will say it needs more hot sauce. Instructions for using vinegar sauce are missing. Suggestion: slow cook fresh pork (any way you want), and then pull. Finally, add sauce and toss like a salad.

Melissa S.
23

Melissa S.

12/9/2008

This is not bad for EASTERN NC BBQ sauce - but as someone who has lived all my life in western NC, I can tell you that the traditional sauce in this part of the state will never have vinegar in it. I used "Texas Pete" hot sauce (another western NC product!)instead of Tabasco, and added a lot more than the recipe called for. I also eliminated the lemon juice. My family is used to the western NC sweet, tomato based sauces, I was afraid that vinegar plus lemon juice would be too, too much! This sauce works well for grilling and marinating - I used it on chicken - but since it is thin, you need to baste often to make sure the flavor is even.

Grammie Sue
22

Grammie Sue

9/18/2008

I've been using this recipe for years and it's always been easy to prepare and well liked. The best thing about it is that one can "customize" it by using their favorite "heat" (pepper sauce) so that it is as hot or mild as one wishes. One suggestion is to ALWAYS make enough to have extra for dipping or spreading on the finished meat. Once your guests taste it, they'll crave more!

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