Red Meat Allergy Friendly Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar sauce is the kind of condiment that makes everything it touches taste like a proper backyard cookout. This version is built entirely from pantry staples — two types of vinegar, a trio of peppers, a pinch of sugar, and salt — so there's nothing hiding in the ingredient list that could cause concern for anyone managing a red meat allergy. The double-vinegar base gives it that signature sharp, tangy backbone, while the cayenne and red pepper flakes layer in a slow, satisfying heat. Because the sauce is completely plant-based and free of any meat-derived ingredients, it works beautifully as a finishing sauce, a marinade, or a dipping condiment without any of the guesswork. A quick simmer is all it takes to dissolve the sugar and salt, then the pepper flakes steep as it cools, deepening the flavor before it even hits the table. It keeps in the fridge for up to four weeks, so you can make a batch ahead and reach for it all season 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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