Oats 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 grilled and smoked meats genuinely sing. It comes together with just a handful of pantry staples — two types of vinegar, a trio of peppers, sugar, and salt — so there's nothing mysterious hiding in the ingredient list. For anyone navigating grain sensitivities, store-bought BBQ sauces can be a minefield of unexpected thickeners and additives, but this one is naturally free of all that by design. The double vinegar base gives it a sharp, bright backbone, while the cayenne and red pepper flakes build a slow, satisfying heat that lingers in the best possible way. A quick simmer is all it takes to dissolve the sugar and salt, then the sauce just needs time to cool and steep so those pepper flakes can work their magic. It keeps in the fridge for up to four weeks, which means you can make a batch on Sunday and have it ready to drizzle over pulled pork, chicken, or roasted vegetables 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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