Beef Free Eastern Carolina Vinegar BBQ Sauce
This tangy, fiery sauce is a staple of the Carolinas, and it proves that great barbecue doesn't need anything more than pantry basics and a little patience. Two types of vinegar form the sharp, bright backbone, while red pepper flakes, cayenne, and black pepper layer in a slow-building heat that keeps you coming back for more. A touch of sugar and salt round everything out, making the whole thing surprisingly balanced for something so boldly flavored. Since every ingredient here is plant-based and pantry-sourced, there's zero guesswork about what's in the bottle — no hidden meat-based additives or beef-derived ingredients to worry about. It comes together in just one saucepan, and the longer it sits, the more the pepper flakes steep into something truly special. Drizzle it over pulled pork, grilled chicken, or roasted vegetables and watch it disappear fast. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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