Western North Carolina Vinegar Barbeque Sauce

Western North Carolina Vinegar Barbeque Sauce

20
OGREUGLY 1

"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.)"

Ingredients

2 d 50 m {{adjustedServings}} servings 58 cals
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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

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Directions

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  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

20
  1. 27 Ratings

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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. Ins...

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 ...

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...