Eastern North Carolina BBQ Sauce Recipe

Apple cider vinegar: Provides the tangy base for the sauce, essential for its signature flavor.

Ketchup: Adds a touch of sweetness and thickness to the sauce.

Brown sugar: Balances the acidity of the vinegar with a rich, molasses-like sweetness.

Hot sauce: Introduces a spicy kick to the sauce.

Red pepper flakes: Adds heat and a bit of texture to the sauce.

Black pepper: Enhances the overall flavor with a mild spiciness.

Salt: Brings out the flavors of all the other ingredients.

When making this Eastern North Carolina BBQ sauce, it's crucial to monitor the simmering process closely. The apple cider vinegar can evaporate quickly if the heat is too high, which can alter the balance of flavors. Stirring occasionally helps to ensure that the brown sugar dissolves completely and doesn't stick to the bottom of the saucepan. This will give your sauce a smooth consistency and a well-blended taste.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and can provide a comparable tangy flavor.

• ketchup - Substitute with tomato paste: Tomato paste can be diluted with a bit of water and sweetened to mimic the consistency and flavor of ketchup.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and depth of flavor, though it will add a slightly different texture.

• hot sauce - Substitute with cayenne pepper: Cayenne pepper can provide the heat needed, though it lacks the vinegar base of hot sauce.

• red pepper flakes - Substitute with crushed chili peppers: Crushed chili peppers offer a similar heat and texture.

• black pepper - Substitute with white pepper: White pepper provides a similar level of heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor, though it will change the color slightly.

• Ensure the BBQ sauce has completely cooled before storing. This prevents condensation, which can dilute the sauce and affect its flavor.
• Transfer the cooled sauce into a clean, airtight glass jar or bottle. Using a funnel can help avoid spills and messes.
• Label the jar with the date of preparation. This helps you keep track of its freshness.
• Store the jar in the refrigerator. The vinegar in the sauce acts as a natural preservative, allowing it to last up to 2-3 months.
• For longer storage, consider freezing the sauce. Pour the sauce into freezer-safe containers or zip-top bags. Leave some space at the top as the sauce will expand when frozen.
• If using zip-top bags, lay them flat in the freezer. This saves space and makes thawing quicker.
• When ready to use, thaw the sauce in the refrigerator overnight. Avoid microwaving as it can alter the texture and flavor.
• Give the sauce a good shake or stir after thawing to recombine any separated ingredients.
• For a quick refresh, you can warm the sauce gently on the stove before serving. This brings back its vibrant flavors and makes it easier to pour over your favorite grilled meats or vegetables.

• Gently pour the BBQ sauce into a small saucepan.
• Warm over low heat, stirring occasionally to ensure even heating.
• If the sauce thickens too much, add a splash of apple cider vinegar or water to thin it out.
• Alternatively, transfer the sauce to a microwave-safe container.
• Heat in the microwave on medium power in 30-second intervals, stirring between each interval.
• For a smoky twist, reheat the sauce on a grill over indirect heat, stirring occasionally.
• Once heated through, serve immediately with your favorite grilled meats or vegetables.

• Saucepan: Use this to combine and heat all the ingredients together.

• Measuring cups: Essential for accurately measuring the apple cider vinegar and ketchup.

• Measuring spoons: Necessary for measuring out the brown sugar, hot sauce, red pepper flakes, black pepper, and salt.

• Wooden spoon: Ideal for stirring the sauce as it simmers.

• Stove: Provides the heat source for simmering the sauce.

• Jar or bottle: Used for storing the cooled sauce.

• Funnel: Helps in transferring the sauce into the jar or bottle without spilling.

• Ladle: Useful for scooping the sauce from the saucepan into the jar or bottle.

Measure ingredients ahead: Pre-measure all ingredients and have them ready to go before you start cooking.

Use a whisk: A whisk can help you combine the sauce ingredients faster and more evenly.

Simmer with a lid: Cover the saucepan while simmering to reduce cooking time.

Cool quickly: Pour the sauce into a shallow dish to cool it faster before storing.

Batch cooking: Double the recipe and store extra sauce for future use.