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:
Rosanne McDonough says
This is a great tangy barbecue sauce; I made it specifically for use with pulled pork. To add depth of flavor, however, I added a little cinnamon, cayenne pepper, and black pepper. Perfecto!
Ricki Seitz says
I never am one to leave reviews but I had to!! This is delicious!! Sooo good!
Karly says
So glad you enjoyed it! Thanks for the review! 🙂
Johnny Gray says
Made this today for my smoked pulled pork! WOW!
Karly says
Sounds like a delicious dinner!
Pam says
Way too sweet for Carolina BBQ sauce! I had even cut back a bit on the ketchup and sugar. I had to add a lot of vinegar and various seasonings to be able to actually use it.
Karly says
Sorry to hear this one wasn’t to your tastes. It’s definitely a Carolina BBQ sauce, but just like any other recipe there are a million different variations and some will be sweeter than others.
Sharon Carter says
QUESTION: We are diabetics so I most often use Spenda instead of regular granulated sugars. Would Splenda brown sugar work in this recipe?
Karly says
Hi Sharon! It should work, though I haven’t tried it.
Roni D. says
Carolina style BBQ sauce is my favorite, and this recipe did not disappoint. It’s got a little bit of heat, a little bit of sweet, and a whole lot of tang – just the way I like it. This one is a keeper.
Karly says
Glad you enjoyed it! 🙂
Elizabeth says
I’m going to check on canning it, sounds delicious
Becky says
When you find the measurments amout for canning please share.
BARBARA says
I REALLY LIKED THE RECIPE….GREAT…THANKS SO MUCH….
Karly says
Thanks, Barbara!
Angie Jackson says
Could I make this and then put it over pork tenderloin in my crockpot express on slow-cooked for like 6 to 8 hours on high. I just want to know if it do ok in the slow cooker
Karly says
Should do fine in a slow cooker.
Linda Holmes says
This sauce needs more brown sugar and Worcestershire sauce and garlic powder, but other than that it’s delicious!
Mitchell Shaw says
Need to add red pepper flakes
Karly says
That would be an easy way to add a little spice. 🙂
John Z says
Definitely will be making some. Please sho more bbq sauce recipes
Meme says
Can you freeze this sauce?
Karly says
I think it would freeze well, though I’ve never tried.