Chicken Free Eastern Carolina Vinegar BBQ Sauce
This tangy, fiery sauce is a staple of the Carolinas, and once you taste it, you'll understand why pitmasters have been reaching for it for generations. It's built entirely on pantry staples — two kinds of vinegar, a trio of peppers, a pinch of sugar, and salt — so there's nothing mysterious hiding in the ingredient list. That simplicity is exactly what makes it so easy to trust, especially when you're cooking for someone who needs to avoid poultry in any form, including broths, stocks, or flavor enhancers that sneak into bottled sauces. The heat from the red pepper flakes, cayenne, and black pepper blooms beautifully as the sauce steeps and cools, giving you that signature sharp, spicy kick without any added complexity. It comes together in one small saucepan and keeps in the fridge for up to four weeks, so you can make a batch and have it ready whenever the grill calls. Drizzle it over pulled pork, smoked ribs, or roasted vegetables and watch it disappear fast.
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!