Shellfish Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes a whole spread come alive. A double hit of apple cider and white vinegar forms the 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 everything out so the sauce is bold without being one-note. Store-bought BBQ sauces can be a minefield of unexpected additives, but this one is built entirely from pantry staples — every single ingredient is right there in plain sight. The method is as easy as it gets: whisk everything together over medium heat, let it steep, and pour it into a jar. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill fires up. Drizzle it over pulled pork, smoked chicken, or anything that needs a little vinegary kick to cut through the richness.
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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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