Fructose Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this classic Eastern Carolina-style sauce is all about vinegar heat and bold spice. Most store-bought BBQ sauces are loaded with high-fructose corn syrup or honey, making them a minefield for anyone watching fructose intake ā but this one keeps things clean with just a small amount of granulated sugar to balance the bite. The double hit of apple cider and white vinegar gives it that signature sharp backbone, while red pepper flakes, cayenne, and black pepper build a slow, satisfying heat. You just whisk everything together in a saucepan, let it cool, and the pepper flakes do the rest as they steep into the liquid. It's the kind of sauce that makes pulled pork or grilled chicken taste like it came straight off a pit in North Carolina. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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Learn more āIngredients
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 3ā4 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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