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Have a Smoky Ride With the Vinegar Based BBQ Sauce on the Side!

Vinegar Based BBQ Sauce
With summer around the corner, many people look forward to hosting a barbeque party. Vinegar based BBQ sauce is a thin sauce that is very popular in North Caroline.
Tastessence Staff
Last Updated: Dec 10, 2017
Vinegar based BBQ sauce originated in North Carolina and Georgia, however, we can see the popularity of this sauce has spread far and wide and all across the country. This sauce can be used as a basting sauce or just to mix it with cooked meat, when you are ready to eat it. Unfortunately, due to its consistency, it can be a complete turn off for those who favor thick sauces. Nonetheless, it is very popular. Homemade BBQ sauce tastes much better than the commercially made barbecue sauce. Let's see some recipes.
# 1
For the residents of North Carolina, vinegar based barbecue sauce has to be free of ketchup and molasses. According to them, the combination of vinegar and mustard have sweet and tangy flavors, which helps in bringing out the best in grilled meat.
Ingredients
  • Yellow mustard, 1 cup
  • Sugar, ½ cup
  • Light brown sugar, ¼ cup
  • Cider vinegar, ¾ cup
  • Water, ¼ cup
  • Chili powder, 2 tbsp.
  • Black pepper, 1 tsp.
  • White pepper, 1 tsp.
  • Cayenne, ¼ tsp.
  • Soy sauce. ½ tsp.
  • Butter. 2 tbsp.
  • Liquid smoke, 1 tbsp.
Method
Mix mustard, sugar, brown sugar, cider vinegar, water, chili powder, black pepper, white pepper, and cayenne together in a sauce pan. Let the ingredients simmer for half an hour. Then, add soy sauce, butter, and smoke to the sauce pan and let it simmer again for 10 more minutes.
# 2
With this recipe, the sauce will turn out to be thin, however, if you are not fond of very thin sauce, then you can reduce the quantity of water.
Ingredients
  • White vinegar, 2 cups
  • Apple cider vinegar, 2 cups
  • Water, 2 cups
  • Ketchup, ⅓ cup
  • Hot sauce, 2 tbsp.
  • Sugar, 1 tbsp.
  • Red pepper flakes, 1 tbsp.
  • Salt, 2 tsp.
Method
In a sauce pan mix white vinegar, apple cider vinegar, ketchup, water, hot sauce together and simmer over low heat for 20 minutes. Then add red pepper flakes, sugar, and salt to the saucepan and let the sauce simmer for another 10 minutes. You will have to stir the sauce occasionally, when you are making the sauce. Let the sauce cool for sometime before you use it.
# 3
This sauce combines the rich sweetness of maple syrup with apple cider vinegar and prepared mustard. Extra pepper goes great with the sauce. The vegetable oil can be replaced with olive oil as well.
Ingredients
  • Apple cider vinegar, 1 cup
  • Prepared mustard, 6 tbsp.
  • Maple syrup, 2 tbsp.
  • Worcestershire sauce, 4 tsp.
  • Hot sauce, 1 tsp.
  • Vegetable oil, 1 cup
  • Salt, 2 tsp.
  • Freshly ground black pepper, ½ to ¾ tsp.
Method
Combine apple cider vinegar, mustard, maple syrup, Worcestershire sauce, salt, and pepper together in a jar. Shake the jar so that all the ingredients are well mixed. Then add all the remaining ingredients and shake well again. Leave the sauce in the refrigerator for 1 day before you used it, to ensure all the flavors have got mixed well together.
# 4
This sauce is unique as it contains all the ingredients required to make a vinegar-, tomato-, and mustard-based sauce. White wine mentioned in the recipe lends a different flavor to the sauce, which also makes it unique.
Ingredients
  • Brown sugar, ¼ cup
  • Worcestershire sauce, ¼ cup
  • Yellow mustard, 1 cup
  • Ketchup, ⅔ cup
  • Freshly ground black pepper, 1 tbsp.
  • Red pepper flakes. 1 tbsp.
  • Apple cider vinegar, 2 cups
  • White wine, ⅔ cup
  • Liquid smoke, ½ tsp.
  • Salt to taste
  • Water, 1⅓ cup
Method
Mix all the ingredients together in a sauce pan and bring to a boil. Reduce the heat and let the sauce simmer for 30 to 35 minutes. You will not have to stir it continuously, but stirring occasionally is required.
If the meat you are using is already smoked, then you will not have to add liquid smoke to the sauce. If you want to store the sauces, it is important you do so in the refrigerator in air tight containers.