This is the sauce I reach for when a rack of ribs or a pulled pork sandwich needs something sharper than the usual sweet, sticky stuff. Heavy on apple cider vinegar with a real cayenne punch, just enough ketchup and brown sugar to round the edges off, and a spoonful of spicy brown mustard nodding toward South Carolina gold.

One pot, about 15 minutes, no cooking required beyond melting the sugar and salt together. Thin enough to mop onto meat while it’s still on the smoker, or splash it on after the fact.

Pork’s the natural home for this one, but don’t stop there — it holds its own on brisket and smoked beef just as well.

Pulled pork is where this one really shines for me. Pile the pork on a bun, splash on the sauce and top it with creamy coleslaw. The vinegar and cayenne cut through all that smoky fat, and the cool slaw calms the heat back down. For me, that combo just makes sense.

If you’re used to thick, sweet barbecue sauce, this is a different animal. It’s thin and peppery with a real vinegar snap, and it soaks into the meat instead of sitting on top of it.

North Carolina Style BBQ Sauce

A tangy, vinegar-forward BBQ sauce with a solid cayenne kick and just a whisper of sweetness — a hybrid of Eastern NC vinegar sauce, Piedmont-style ketchup base, and a nod to South Carolina mustard gold.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 2 cups

Course: Sauce

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup apple cider vinegar
• 3/4 cup ketchup
• 2 tbsp dark brown sugar packed
• 1 tbsp honey
• 2 tsp Worcestershire sauce
• 2 tsp spicy brown mustard
• 1 1/2 tsp Texas Pete’s or Crystal hot sauce
• 2 tsp kosher salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 to 1 tsp crushed red pepper

Equipment

• Small Saucepan
• Whisk

Method

 

1. Combine all ingredients in a small saucepan over medium heat.
2. Whisk until the salt and sugar are dissolved and everything is fully combined.
3. Continue heating, whisking occasionally, until just slightly thickened and glossy.
4. Taste and adjust the red pepper flake to your preferred heat level, or for a sharper jolt, add a dash or two of cayenne pepper.

Notes

Makes about 2 cups. Keeps in the fridge for a few weeks — give it a shake before using since the spices settle.

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