Barley Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that turns a good cookout into a great one. The combination of apple cider vinegar and white vinegar creates a sharp, bright base that cuts right through rich, smoky pulled pork or grilled chicken. Red pepper flakes, cayenne, and freshly ground black pepper layer in serious heat, while just a touch of sugar and salt keep everything balanced and craveable. Many bottled BBQ sauces sneak in malt vinegar or grain-based thickeners that can be a real problem for anyone avoiding barley, but this recipe is built entirely from pantry staples that are naturally free of any grain concerns. You just whisk everything together in a saucepan, let it cool, and pour it into a jar — no complicated technique required. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill comes out.
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Learn more →Ingredients
8 servings
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 tbsp red pepper flakes
- 1 tsp black pepper, freshly ground
- 1 tsp cayenne pepper
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- 1
Combine the apple cider vinegar, white vinegar, red pepper flakes, black pepper, cayenne, sugar, and salt in a small saucepan over medium heat, whisking until the sugar and salt are fully dissolved, about 3–4 minutes.
- 2
Remove from the heat and let the sauce cool to room temperature, about 30 minutes, so the pepper flakes steep and the flavors meld.
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