This vinegar barbecue sauce is exactly what you need—yes, need—for dousing ribs, pulled pork shoulder, chicken, or anything you pull from the grill or smoker. Essentially an exquisitely tangy Carolina style apple cider vinegar based sauce.
This tangy vinegar barbecue sauce that’s typical of eastern Carolina ‘cue is exactly what you want—nay, need—to smother a mess of pulled pork shoulder or a stack of ribs or grilled chicken. And it’s done in 10 minutes—maybe even less. You’re welcome. Originally published May 21, 2016.–Renee Schettler Rossi
How To Choose The Right Hot Sauce
Your choice of hot sauce to use in this Carolina style barbecue sauce will largely determine just how mouth-tingling the resulting sauce will be. Keep that in mind as you reach for your favorite hot sauce and play around with the amount the first batch or two that you make until you get it juuuuuuust the way you like it.
Vinegar Barbecue Sauce Recipe
- Quick Glance
- 5 M
- 10 M
- Makes about 3 cups (710 ml)
- 1 cup (237 ml) white vinegar
- 1 cup (237 ml) apple cider vinegar
- 1 cup (237 ml) ketchup
- 1 tablespoon (13 g) brown sugar
- 2 tablespoons (30 ml) hot sauce (use whatever hot sauce you like or got on hand)
- Dash Worcestershire sauce
- 2 teaspoons (4 g) Hungarian paprika
- Kosher salt and coarsely ground black pepper
- 1. Toss all the ingredients, including the salt and pepper to taste, in a saucepan over medium heat and warm gently, stirring occasionally, until warmed through, maybe 5 minutes. No need to bring the mixture to a boil. Just let it mingle long enough to let everything meld. (If you take a nip from the spoon, it’s going to taste incredibly acidic. Rest assured, once you dribble the sauce over some fatty meat, it’s gonna be perfect.)
- 2. Let the sauce cool slightly. Transfer it to a jar, bottle, squeeze bottle, or whatever you want. Screw on the lid and stash it in the refrigerator for up to 1 month.