Western North Carolina Vinegar Barbeque Sauce recipe

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Ingredients

4 cups cider vinegar
1 cup brown sugar
1 ⅓ cups ketchup
¼ cup butter
2 tablespoons hot pepper sauce (e.g. Tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Nutrition Info

57.8 calories
carbohydrate: 10 g
cholesterol: 3.8 mg
fat: 1.6 g
fiber: 0.1 g
protein: 0.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 213.8 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 quart

Recipe Note

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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