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Western North Carolina Vinegar Barbeque Sauce

By: OGREUGLY

"This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)"

Rate/Review | Read Reviews (15)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
2 Days 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 quart

Ingredients

4 cups cider vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper sauce (e.g. Tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.