Ginger Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this vinegar-based BBQ sauce is the real deal straight out of the Carolina tradition. Two types of vinegar form the backbone, while red pepper flakes, cayenne, and black pepper layer in a slow-building heat that makes it impossible to stop drizzling. So many store-bought BBQ sauces sneak in ginger as a background spice or as part of a spice blend, making label-reading a frustrating chore — this recipe puts you fully in control with a short, clean ingredient list. Everything comes together in one small saucepan with just a few minutes of whisking, then the sauce does the rest of the work as it steeps and cools. The longer it sits, the more the pepper flakes infuse the vinegar with deep, complex flavor. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready for every cookout, pulled pork sandwich, or grilled chicken night that comes your way.
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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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