This is pure eastern North Carolina BBQ Sauce at its best. Primarily used for saucing up that perfect pig at the family and friends pig pickin', this recipe can be used for other bbq favorites. With a twist of honey, this sauce is awesome on bbq chicken and pork chops as well. Enjoy!!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
32
Yield:
1 quart
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and honey; reduce heat to low, and simmer for 30 minutes.

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How to use

For pig pickin's, make cuts into the meat the last 30 minutes of cooking and sauce the pig very generously.

For bbq chicken, brush on sauce the last 15 min of cooking.

For bbq pork chops, brush one side the last 30 minutes of cooking. With 15 minutes to go, flip pork chops and brush again.

Nutrition Facts

46 calories; protein 0.3g 1% DV; carbohydrates 11g 4% DV; fat 0.2g; cholesterolmg; sodium 44mg 2% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2007
Here's the deal -- there's WAAAY to much salt red pepper and black pepper in the recipe. Almost like it was a misprint?? Anyway I used 1/2 the amount of red pepper and 1/4 amount of salt & black pepper. Great sauce very sweet/salty/vinegery I live in NC and this is just like the vinegary based sauces I like. Read More
(23)

Most helpful critical review

Rating: 1 stars
05/22/2006
Pepper was overpowering. I'm all for a tangy spicy sauce but this tasted ONLY of black and red pepper. Read More
(6)
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
12/17/2007
Here's the deal -- there's WAAAY to much salt red pepper and black pepper in the recipe. Almost like it was a misprint?? Anyway I used 1/2 the amount of red pepper and 1/4 amount of salt & black pepper. Great sauce very sweet/salty/vinegery I live in NC and this is just like the vinegary based sauces I like. Read More
(23)
Rating: 5 stars
01/13/2006
Wonderful! I made this to go along with some pork spare ribs we had in the freezer and it was WONDERFUL!! I added brown sugar and cut back the salt & pepper. Read More
(13)
Rating: 5 stars
08/10/2009
I reduced the servings in half and then used Catalina salad dressing in place of the ketchup. Sweetened up and took some bite out of the pepper that way. It was really good on chicken. Read More
(10)
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Rating: 1 stars
05/22/2006
Pepper was overpowering. I'm all for a tangy spicy sauce but this tasted ONLY of black and red pepper. Read More
(6)
Rating: 2 stars
12/29/2009
This is NOT NC eastern style BBQ sauce! Eastern style would NEVER add that much sugar/honey NOR ketchup. At best this would be the Lexington style BBQ sauce. Read More
(5)
Rating: 4 stars
05/17/2010
Great vinegar based recipe! I've made it about 4-5 times now. Thia last time I changed up the recipe a bit and added burbon and brown sugar and slightly decreased the amount of peppers and salt. The original recipe has a heavy kick (clears your sinuses!) but with the brown sugar it wasn't quite as spicy. I use it to poor over shredded pork butt that I cook in the crockpot all day. Thanks Jbird! Great recipe! Read More
(4)
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Rating: 1 stars
10/08/2007
I made it this weekend and it was so salty. Read More
(4)
Rating: 5 stars
11/13/2011
I use this recipe as a "base" to add other ingredients. I think the salt and pepper measurements must be wrong--4 cups of liquid yet 1/4 cup black pepper and 1/2 cup salt? Sounds like that would choke a horse;) I use the 3 cups apple cider vinegar ketchup throw in some salt pepper red pepper flakes and use honey or molasses depending on what I have on hand. I use this as the liquid to cook my pork in a slow cooker. Our family loves it and uses this recipe to create their own sauce by adding ingredients that they like. Read More
(3)
Rating: 4 stars
06/25/2009
I cut the salt in half. I added 1/4 cup of mollases Read More
(3)