Carolina Style BBQ Sauce
In the Carolinas, vinegar-based bbq sauce reigns supreme. Making it yourself is simple, and lets you adjust the tanginess, sweetness, and spice-level. This bbq sauce is thick, tangy, slightly sweet and so finger-licking good you will want to make it again and again! Slather it on pulled pork, ribs, brisket, and anything and everything else!
- 2 cups Bragg apple cider vinegar
- 1 cup Heinz ketchup
- 1/2 cup Members Mark brown sugar
- 1/4 cup Valentina hot sauce
- 2 tbsp Tone's chili powder
- 2 tbsp Tone's whole peppercorn
- 1 tbsp Morton salt
- 1 tbsp Tone's red chili pepper flakes
- 1 tsp Spice Islands dry mustard
- Combine all ingredients in a saucepan over medium heat. Stir until sugar and spices all dissolve. Bring to a low simmer and cook 10-15 minutes, then turn off the heat.
- Strain the sauce into a bowl to remove the chili pepper flakes and peppercorns (and discard the pepper flake sand peppercorns). Then, when cool, place BBQ sauce into a jar with a tight-sealing lid. Store in the refrigerator for up to 4 weeks.
For more heat, add more chili pepper flakes and hot sauce, and let it sit unstrained for a period of time. For more sweetness, add some honey! Need more tang? Add in yellow mustard.