BHA & BHT Free Eastern Carolina Vinegar BBQ Sauce
Sharp, tangy, and built with nothing but pantry staples, this classic Eastern Carolina-style vinegar sauce is the kind of condiment that makes a whole table of people stop and ask what you put on the meat. The base is a simple blend of apple cider vinegar and white vinegar, fired up with red pepper flakes, cayenne, and freshly ground black pepper — bold, clean flavors with zero filler. That matters more than you might think, because many commercial BBQ sauces and flavor enhancers sneak in synthetic preservatives like BHA and BHT to extend shelf life. This recipe skips all of that entirely, relying on the natural acidity of the vinegar itself to keep the sauce fresh for up to four weeks in the fridge. A quick whisk over medium heat is all it takes to dissolve the sugar and salt, then the pepper flakes steep as it cools, deepening the heat and complexity. It's the kind of sauce that works on pulled pork, grilled chicken, or anything that just came off the smoker — and you'll feel good knowing exactly what's in every drop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!