Legume Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this classic Eastern Carolina-style vinegar sauce is everything a great BBQ condiment should be. The combination of apple cider vinegar and white vinegar creates a sharp, bright backbone, while red pepper flakes, cayenne, and black pepper layer in serious heat that builds with every bite. A touch of sugar and salt round out the edges without tipping it into sweet territory — this is a sauce that lets the smoke and char of your meat do the talking. For anyone navigating legume-free eating, store-bought BBQ sauces can be a minefield of unexpected additives, but every single ingredient here is clean and straightforward. You just whisk everything together in a saucepan, let the pepper flakes steep as it cools, and you're done. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready to drizzle over pulled pork, grilled chicken, or anything else that needs a hit of Carolina heat.
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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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