Jbird's Authentic Sweet Vinegar BBQ Sauce

Jbird's Authentic Sweet Vinegar BBQ Sauce

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JBIRDHEAD 0

"This is pure eastern North Carolina BBQ Sauce at its best. Primarily used for saucing up that perfect pig at the family and friends pig pickin', this recipe can be used for other bbq favorites. With a twist of honey, this sauce is awesome on bbq chicken and pork chops as well. Enjoy!!"
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Ingredients

45 m servings 46 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1788 mg
  • 72%

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. In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and honey; reduce heat to low, and simmer for 30 minutes.

Footnotes

  • How to use
  • For pig pickin's, make cuts into the meat the last 30 minutes of cooking and sauce the pig very generously.
  • For bbq chicken, brush on sauce the last 15 min of cooking.
  • For bbq pork chops, brush one side the last 30 minutes of cooking. With 15 minutes to go, flip pork chops and brush again.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

Here's the deal -- there's WAAAY to much salt, red pepper, and black pepper in the recipe. Almost like it was a misprint?? Anyway, I used 1/2 the amount of red pepper and 1/4 amount of salt & ...

Most helpful critical review

Pepper was overpowering. I'm all for a tangy, spicy sauce but this tasted ONLY of black and red pepper.

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Here's the deal -- there's WAAAY to much salt, red pepper, and black pepper in the recipe. Almost like it was a misprint?? Anyway, I used 1/2 the amount of red pepper and 1/4 amount of salt & ...

Wonderful! I made this to go along with some pork spare ribs we had in the freezer and it was WONDERFUL!! I added brown sugar and cut back the salt & pepper.

I reduced the servings in half and then used Catalina salad dressing in place of the ketchup. Sweetened up and took some bite out of the pepper that way. It was really good on chicken.

Pepper was overpowering. I'm all for a tangy, spicy sauce but this tasted ONLY of black and red pepper.

This is NOT NC eastern style BBQ sauce! Eastern style would NEVER add that much sugar/honey NOR ketchup. At best, this would be the Lexington style BBQ sauce.

Great vinegar based recipe! I've made it about 4-5 times now. Thia last time, I changed up the recipe a bit and added burbon and brown sugar, and slightly decreased the amount of peppers and sal...

I made it this weekend and it was so salty.

I use this recipe as a "base" to add other ingredients. I think the salt and pepper measurements must be wrong--4 cups of liquid yet 1/4 cup black pepper and 1/2 cup salt? Sounds like that would...

I cut the salt in half. I added 1/4 cup of mollases

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