Tangy Carolina Barbecue Sauce

This North Carolina BBQ Sauce recipe is tangy and full of flavor! We love slathering it on pulled pork or grilled chicken. You won’t be able to get enough of this barbecue sauce recipe.People. I have a problem.

I want to dip all the things in all the things.

By which I mean, I want to dip every single food in every single type of condiment available.

If I have chicken strips, I must also have country gravy, ranch dressing, honey mustard, barbecue sauce, and buffalo sauce.

If I eat french fries, I want a plate with little squirts of ketchup, dollops of mayo, blobs of spicy mustard, and a good amount of fry sauce.

I have condiment commitment issues, you guys. I should probably go to therapy for this.

Anyway, barbecue sauce is a condiment which means that I love it and want to have it’s babies.

So, I made up a batch of my favorite barbecue sauce recipe this week and thought I’d share the recipe.

I snagged it off the back of a bag of Lay’s barbecue chips a long time ago, doctored it up a bit, and it’s been a favorite ever since! I love the tangy flavor from all of the vinegar!

This vinegar based bbq sauce is absolutely perfection, my friends.

This North Carolina bbq sauce recipe is full of tangy flavor!

Follow me on social for more recipe ideas & inspiration!

• Pinterest
• Instagram
• Facebook

Recipe

Tangy Carolina Barbecue Sauce

This North Carolina BBQ Sauce recipe is tangy and full of flavor! We love slathering it on pulled pork or grilled chicken. You won't be able to get enough of this barbecue sauce recipe.

4.65 from 17 votes

Print Pin Save Saved!

Prep2 minutes

Cook3 minutes

Total5 minutes

Serves 16 servings

Ingredients

• ▢ 1 cup apple cider vinegar
• ▢ 1 cup ketchup
• ▢ 1/2 cup brown sugar
• ▢ 1/3 cup yellow mustard
• ▢ 1 tablespoons onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1/4 teaspoon chili powder
• ▢ 1/4 teaspoon salt
• ▢ Dash of Worcestershire sauce

Instructions

• Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.
• Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.
• Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.

Nutrition Information:

Calories: 51kcal (3%)| Carbohydrates: 11g (4%)| Sodium: 234mg (10%)| Potassium: 81mg (2%)| Sugar: 10g (11%)| Vitamin A: 90IU (2%)| Vitamin C: 0.8mg (1%)| Calcium: 14mg (1%)| Iron: 0.2mg (1%)

Author: Karly Campbell

Course:Condiment

Cuisine:American

Keyword:grilling recipes, summer recipes, weeknight dinner recipes

Did You Make This?Tag Us On Instagram

@bunsinmyoven