Carolina-Style Barbeque Sauce Recipe - Allrecipes.com
Carolina-Style Barbeque Sauce Recipe
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Carolina-Style BBQ Sauce
See how to make tangy Carolina-style barbeque sauce. See more
  • READY IN 45 mins

Carolina-Style Barbeque Sauce

Recipe by  

"This Carolina-style barbeque sauce features fresh apple, but otherwise it's a fairly straightforward, totally in-your-face-with-tang-and-heat recipe. It is fantastic on pulled pork and molasses-brined pork chops."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.
  2. Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.
  3. Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat.
  4. Whisk in mustard, red pepper flakes, and black pepper.
  5. Transfer mixture to blender and puree until completely smooth.
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Footnotes

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Reviews More Reviews

Apr 23, 2012

Good, but needed a bit more liquid and a bit more sweetness to counter the tart. Really nice on the pork, though.

 
Jul 30, 2012

Excellent! It turned out a little too "hot" for me, so I added a little apple sauce at the last minute, but it has fabulous flavor! Used it on Chef John's grilled pork chops - so moist & delicious! You've GOT to try this! Easy & well worth the time. (oh - I 1/2'd the salt in the brine of the chops, but could still taste it...)

 
Aug 10, 2012

i was a little worried when i was making this as it smelled really vinegary (and i love vinegar) but it came out great on the molasses brined pork chops! however, non-vinegar lovers beware - this might not be the sauce for you.

 
Oct 29, 2014

Whew, can only say that a tablespoon each of red pepper flakes and black pepper made this way too hot for this house! We're about in the middle on spicy foods, and my gut was telling me that this was going to be too hot, but I hate to modify a recipe too much the first time through. The reviews were Interesting, too, because the spiciness didn't seem to be as much of an issue as the strong vinegar flavor...maybe we really are wimps! I had no issue with the vinegar, this is "Carolina-style" which traditionally has more of a potent vinegar flavor. Unless you like your food smokin' hot, I'd recommend that you start with a teaspoon, taste, and then add more red pepper flakes and black pepper as you see fit. You can always add more, but once it's in there, you can't take it out. I had a container of Kaluha Pig in the freezer, so I added this sauce for some pulled-pork sandwiches.

 
Mar 17, 2013

Used on his brined pork chops and tuna steaks. Good on both. I thought the pork was a bit salty from the brine even after rinsing the meat before cooking. Sauce smelled of vinegar but did not taste like vinegar after grilling. I did not use all the hot pepper flakes, just sounded like a bit much. Used about half and thought it was hot enough. It was good enough I will try again.

 
Sep 21, 2014

Great for when you want something different

 
Aug 30, 2013

This ended up great but was too vinegary initially so I had to add more sugars to smooth it out. In the end, it was awesome with pork chops! I used the molasses brine for the chops: tennnnnnder!

 
Jan 20, 2013

I made this today I doubled the recipe and it came out great, just what I was looking for and so easy to make! I will make this again and again!

 

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Nutrition

  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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