| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 2 1/4 cups |
Ingredients
- 2 cups cider vinegar
- 3 tablespoons ketchup
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 4 teaspoons kosher salt
- 1 tablespoon hot sauce
- 1 to 2 teaspoons cayenne
- 1 to 2 teaspoons ground black pepper
Instructions
- Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 139 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 676 mg |
Reviews
Not yet but being from the South here in eastern NC. WE ARE ABSOLUTELY VINGER BASED. Our taste buds aren’t dead. We also have tasted by using everything from ketchup brown sugar and mustard. Shout out to the mayo down in Alabama. Fact is everyone has their own taste that comes from what they grew up with. Myself hell yeah vinegar it is. That’s my flavor no reason to hate You can’t win a bbq competition in Easten NC WITHOUT IT. I can’t win a BBQ COMPETITION in Texas with it. Or that dry rub in Memphis. We like our meat juicy just as our women
I’ll try this. I’m searching for a recipe that will match Craig’s bbq in Devall’s Bluff, AR. Used to be able to buy it in grocery stores but I haven’t found it in a while. I stop by and buy it whenever I’m thru town but it’s not often enough.
I always prefer a vinegar based bbq sauce, but this one was plain awful. I wish I had read the reviews first so I would have known to start out with less vinegar. I ended up having to add another half cup of brown sugar and a cup of ketchup to make this at least not taste like pure vinegar. Turned good after that and still definitely tasted like a vinegar based bbq sauce. As is, you may as well as just poor a bottle of vinegar over your meat.
I was getting sick of bbq pork. Just thinking about that thick sweet sauce was making me feel meh. I love this recipe. It’s thin and definitely not sweet. Usually the only things I change are I use dark brown sugar and 1-3 shakes of cayenne pepper. And use chili sauce instead of ketchup if I have it. I really love it when I marinate the meat in Cherry Coke or Dr Pepper.
I love this recipe. I like to use it with pork chops and potatoes in my pressure cooker. The potatoes absorb the sauce and are wonderful! I also like to take some of the leftover sauce in the pot and add a tablespoon of butter to pour over the pork and potatoes..
Just what I was looking for. Something simple with a little tanginess to go with slow-smoked pork
Very good sauce. I added, as did another reviewer, onion, garlic and mustard powder, celery seed, and, additionally, chipotle powder.
Loved this sauce, but it felt like something was missing. Added a little celery seed, a touch of mustard powder, onion powder and garlic powder. Added one more tablespoons of brown sugar which gave it a spicy and (very light) sweet flavor. Tastes like the sauces I loved in High Point, North Carolina.
Tried it over fried chicken and pulled pork. Both were excellent!
I love this flavor for pulled pork. Only used 1 tsp of kosher salt and it was plenty! Tamed it down with a little apple juice as well.
I’ve been looking and looking, I’m from West TN (not Memphis who has the sweet sauce), and we’re used to a vinegar sauce. I’ve been looking for a good base recipe for a Carolina style (and the rest of West TN), and I think this fits the bill. I may do a little tweaking, I made it up and it tastes almost right. I can’t wait to use it Super Bowl Sunday!