Carolina-Style Barbeque Sauce

Carolina-Style Barbeque Sauce

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Chef John 25905

"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

45 m servings 52 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

Reviews

12
  1. 16 Ratings

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Most helpful positive review

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

Most helpful critical review

Followed the recipie for this and it was ok on my pulled pork sandwich but had it just on some of the meat and it was close to inedibile. Was way too much vinegar taste. I used mothers all natur...

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

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 & delici...

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 - th...

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 th...

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 t...

Followed the recipie for this and it was ok on my pulled pork sandwich but had it just on some of the meat and it was close to inedibile. Was way too much vinegar taste. I used mothers all natur...

Very Good! Will make this again. Kids thought it was a bit too spicy, but I say "crazy good". Served over a pork shoulder that cooked all day in the crock. Thanks for sharing.

Wow. Spicy! Too spicy. I added apple sauce at the end to deal with the spice

Great for when you want something different

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