Celery Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and deeply rooted in Southern tradition, this vinegar-based BBQ sauce is the kind of condiment that makes everything it touches taste better. It's built entirely from pantry staples — two types of vinegar, a trio of peppers, sugar, and salt — so there's nothing hiding in the ingredient list that could cause a problem for anyone avoiding celery or celery-derived additives. That matters more than you might think, since many store-bought BBQ sauces rely on spice blends and flavor enhancers that can sneak in unexpected plant-based extracts. Here, you control every single ingredient. The double-vinegar base gives it that signature sharp bite, while the red pepper flakes, black pepper, and cayenne layer in a slow, building heat that's bold without being one-dimensional. A short simmer is all it takes to dissolve the sugar and salt, and then the sauce just needs time to steep and cool before it's ready to pour over pulled pork, grilled chicken, or anything else that deserves a serious flavor upgrade. Make a jar on Sunday and you'll be 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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