Western Carolina BBQ Sauce (Lexington Style)
This Western Carolina BBQ Sauce keeps vinegar in the driver’s seat with a hint of ketchup for that Lexington-style balance. Thin, tangy, and peppery, this true Carolina “mop” sauce soaks into pulled pork, ribs, and smoked chicken instead of coating the surface. A little sweet, a little sharp, and made to sit on the table all barbecue season.
Servings 16
Calories 25kcal
Equipment
- Saucepan Stainless steal or enamel for simmering and blending ingredients evenly.
- whisk Helps dissolve sugar and keep sauce smooth.
- squeeze bottle or glass jar. For storing finished BBQ sauce.
Ingredients
- 1½ cup (360 ml) apple cider vinegar
- ½ cup (120 mL) white distilled vinegar
- ½ cup (120 ml) water
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 g) ketchup
- 1 tbsp (6 g) red pepper flakes
- 1½ tsps (9 g) kosher salt
- ½ tsp (2 g) coarsley ground black pepper
Instructions
- In a medium saucepan, combine the apple cider vinegar, white distilled vinegar, water, brown sugar, ketchup, red pepper flakes, kosher salt, and black pepper. Whisk until the sugar and salt have mostly dissolved.1½ cup (360 ml) apple cider vinegar, ½ cup (120 mL) white distilled vinegar, ½ cup (120 ml) water, ¼ cup (50 g) packed light brown sugar, ¼ cup (60 g) ketchup, 1 tbsp (6 g) red pepper flakes, 1½ tsps (9 g) kosher salt, ½ tsp (2 g) coarsley ground black pepper
- Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally so the sugar melts evenly and nothing sticks to the bottom. Avoid letting it boil; this sauce should stay light and pourable.
- Once it starts to simmer, reduce the heat to low and let it cook for 10 to 15 minutes. The goal is to let the flavors come together, not to reduce it into something thick.
- Remove the sauce from the heat and let it cool completely. The vinegar will mellow as it rests, and the flavor will deepen over time.
- Transfer the cooled sauce to a glass jar or squeeze bottle. Store in the refrigerator and shake well before using.
Notes
- Refrigerate in a glass jar or squeeze bottle for up to 3 weeks.
- The vinegar mellows and the pepper blooms after a day, so it’s even better the next day.
- Always use stainless or enamel cookware when making vinegar-based sauces. Aluminum leaves a metallic taste.
- If you want more punch, use a 1:1 mix of apple cider and white vinegar.
- Serve cold or at room temperature. It’s meant to soak, not coat.
- Makes about 2¼ cups (540 ml), or roughly 16 servings at 2 tablespoons (30 ml) each.
Nutrition
Serving: 30ml | Calories: 25kcal | Carbohydrates: 6g | Sodium: 185mg | Potassium: 42mg | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg