Western North Carolina Style Vinegar Barbecue Sauce
This western North Carolina barbecue sauce recipe is tangy, slightly sweet, and perfectly balanced with just a hint of heat—made in under 20 minutes with pantry staples. It’s my go-to for pulled pork, grilled chicken, or anything else that needs a bold barbecue kick.
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Servings: 2 cups
Equipment
- liquid measuring cup
- dry measuring cup
- measuring spoons
- small saucepan
- whisk
Ingredients
- 1 ½ cups apple cider vinegar
- ½ cup ketchup
- 6 tablespoon dark brown sugar
- 1 tablespoon hot sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard
- ½ teaspoon onion powder
- ½ tsp. kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Combine all the ingredients in a small or medium saucepan.
- Simmer over medium-low heat until the sugar is dissolved and the sauce is slightly thickened, about 15 minutes. Transfer to a jar and let cool. Refrigerate until ready to serve.
Notes
- Simmer Low and Slow: Don’t rush the cooking—it helps the flavors meld and the sugar dissolve fully.
- Taste As You Go: Vinegar sauces are potent—adjust the sweetness or spice to your liking before cooling.
- Let It Rest: Cooling allows the sauce to thicken slightly and flavors to round out.
- Double Batch It: Make extra and store for it later—it keeps well and you’ll use it more than you think.
- Use Non-Reactive Cookware: Stick to stainless steel or enameled pots to avoid metallic flavors. This is not a recipe to use your cast-iron.