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!
Tangy Carolina Barbecue Sauce
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:
Nancy says
I used a little finely chopped onion and fresh garlic instead of powder. I just prefer fresh over powder if I have it. Other than that, I followed recipe and it is very tasty. I will enjoy it on pork tonight.
Karly says
Thanks for sharing, Nancy!
Ursula Hartig says
can this recipe be canned in a water bath canner?
Karly says
I’m not sure if this would be safe to can or not.
Pat James says
This is South Carolina barbecue sauce, not North Carolina. North Carolina does not include mustard or brown sugar.
Lynn says
I’ve been making this sauce for years and it is always a hit. Make it just as written and it’s perfect!
Karly says
Thanks, Lynn!
Rick says
Great base sauce recipe. Thank you for sharing!
ExChiefJim says
This was an awesome sauce that my whole family loved! It was a hit on our smoked pulled pork sandwiches. So much that a few of our guests took it home with them!
Karly says
Love to hear that!
Cindy says
Hands down the best BBQ sauce I’ve ever had!
Karly says
Thanks, Cindy!
Webster says
Slight modifications: 1/2 the ketchup, 1 teaspoon cayenne, 2 tablespoons brown sugar, no Worcestershire. Added reduced pork stock from pork shoulder sous vide. Put it on smoked shoulder FTW. Great sauce, I’ll be adding this to the repertoire.
Joe says
Not bad at all, I added a little more heat plus a little more apple cider vinegar.
cooked just a little bit longer and it turned out amazing
Tammy says
Amazing Sauce
Natalie says
Hi I made a little two much. Is this good for more than two weeks? I can probably freeze it.
Karly says
Hi Natalie! I’m not a food safety expert and just go by the guidelines that I’ve researched.
chris henninger says
Hi can I can this sauce that way I don’t need to make it every time I need it and I can split it in small jars because it’s just the 2 of us and live I an rv fulltime
Thanks chris
Karly says
Hi Chris! I really have no experience with canning, so you’d need to do some research on how to do it safely. 🙂
Ronald McBride says
I used Cattleman’s BBQ Sauce as a base for our Bandit’s BBQ Restaurant Sauce, here is the recipe:
1 gal of Cattleman’s Sauce
2 Tbsp chili powder (rounded up)
1/3 cup of dried onions
2 Tbsp salt
1/2 beer
2 Tbsp Apple Cider Vinegar
1 Tbsp Black Pepper
Stir and heat til boil, let it continue to simmer, until it takes on a very dark (almost black) look.
Sophie Anderson says
Very easy to make. Tried it on pork ribs and chicken turned out awesome on both. I will definitely keep some of this sauce handy for other occasions
Melody Carlson says
Excellent sauce. I reduced it to a nice thick consistency, husbby loved the sauce. THANKS!
Rob says
This recipe calls for “Chili Powder”. Would this be the same Chili Powder I would make Texas chili from, or is this more along the lines of Cayenne Pepper Powder?
Karly says
This would be the same that you’d use to make chili. 🙂
Marlene Apson says
This was not good at all. You can only taste vinegar. Won’t make again ??
Kim says
just wondering why you say it will only keep for two weeks. will it start to lose its flavor? bbq sauce seems to last for a while in the fridge. doesnt vinegar preserve everything?
Karly says
I just like to err on the side of caution when it comes to food safety. When products are opened and added with other ingredients there shelf life changes. You’re welcome to keep it as long as you feel is safe. 🙂
elbert oakley drumheller says
I’d love canning instructions for each of these – they sound fantastic, but want a longer term supply.
Heather Krisko says
This was the perfect Carolina bbq sauce recipe! The balance of all the flavors was spot on! I am putting this in a recipe book I’m making for my kids for when they move out. Thank you so much for sharing this recipe!
Stephanie says
This looks like a fabulous recipe. Do you have instructions for canning it? Thanks!!
Karly says
I don’t, I’m sorry.