North Carolina Vinegar BBQ Sauce
I was given this recipe on my drive down to Florida. A funky little BBQ shack I found behind a gas station somewhere in North Carolina off of I95.
I was given this recipe on my drive down to Florida. A funky little BBQ shack I found behind a gas station somewhere in North Carolina off of I95.
- Carbohydrate 111.844848296878 g
- Cholesterol 0 mg
- Fat 0.371996280754721 g
- Fiber 0.359996415035347 g
- Protein 2.18697912427863 g
- Saturated Fat 0.0515994841046872 g
- Serving Size 1 1 Recipe (401g)
- Sodium 1368.60996806445 mg
- Sugar 111.484851881842 g
- Trans Fat 0.112798872228851 g
- Calories 447 calories
Step-by-step
- Put all ingredients into a sauce pan.
- Bring to a simmer and simmer about 10 Minutes.
- Cool and put into a sealed container.
Acid-driven barbecue sauces require zero specialized hardware to produce professional results at home. Standard aluminum cookware reacts negatively with high-acid liquids like cider vinegar, meaning a stainless steel saucepan is required to prevent metallic off-flavors. Five tablespoons of crushed red pepper flakes provide significant heat, which mellows considerably as the sauce marries over heat.
Equipment and Technique Workarounds
Simmering the mixture for precisely 10 minutes dissolves the three tablespoons of brown sugar completely while marrying the eight tablespoons of ketchup with the cup of cider vinegar. Whisking continuously during this simmer prevents the high sugar content from scorching on the bottom of the pan. Standard measuring spoons accurately portion the dash of Worcestershire sauce, but a kitchen scale set to grams yields more precise results for the bulk ingredients if high accuracy is preferred. Storing the finished sauce in an airtight glass jar allows it to keep for up to three weeks in the refrigerator.
- Replace the 1 cup of cider vinegar with white wine vinegar at a 1:1 ratio if cider vinegar is unavailable.
- Use a fine-mesh strainer after simmering if you prefer a smooth sauce without suspended pepper flakes.
- Cool the mixture to 100 degrees Fahrenheit before transferring it to plastic storage containers to prevent warping.
