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My review
Western North Carolina Vinegar Barbeque Sauce
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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Ingredients
2 d 50 m servings 58 calsOriginal recipe yields 32 servings (1 quart)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 58 calories; 1.6 g fat; 10 g carbohydrates; 0.3 g protein; 4 mg cholesterol; 214 mg sodium. Full nutrition
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Reviews
Read all reviews 2230 Ratings
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Most helpful positive review
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...
Most helpful critical review
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. Ins...
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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. Ins...
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 ...
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...
7/5/2009
I used unsalted butter and scaled this up to make a gallon. I needed that much to used as a mop sauce for a 65 pound pig that we roasted for the 4th of July. What a hit! Perfect combination o...
2/27/2009
I don't like sweet bbq sauce, so this one is perfect! The first time I left out the sugar, but have added it everytime since. My family is crazy about it, too! We love this on chicken, but will ...
10/12/2008
My husband went to school in NC and he really enjoyed this recipe. It's a keeper at our house.
2/22/2010
My husband LOVED this recipe! I did not use the red pepper flakes because I didn't have any, but otherwise made recipe as stated. Thank you! Will definitely use again!