Wheat Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes smoked pork absolutely sing. The ingredient list is pure pantry staples — two types of vinegar, a trio of peppers, sugar, and salt — which means there's nothing hidden to worry about, no thickeners, no fillers, just bold, clean flavor. That simplicity is exactly what makes it such a reliable choice for anyone navigating wheat sensitivities, since traditional BBQ sauces can sometimes sneak in soy sauce, Worcestershire, or other wheat-containing additives. Here, every ingredient is straightforward and naturally free of gluten-containing grains. A quick simmer dissolves the sugar and salt while the pepper flakes begin to bloom, and then the real magic happens as the sauce cools and steeps into something deeply aromatic and complex. It keeps in the fridge for up to four weeks, so you can batch it once and drizzle it over pulled pork, grilled chicken, or roasted vegetables all month long. Once you taste how bright and punchy homemade vinegar sauce can be, the bottled stuff is going to feel like a serious downgrade.
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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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