Eastern North Carolina BBQ Sauce Recipe

Apple cider vinegar: Provides the tangy base for the sauce.

Ketchup: Adds a touch of sweetness and thickness.

Brown sugar: Balances the acidity with a hint of sweetness.

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

Hot sauce: Enhances the spiciness of the sauce.

Salt: Brings out the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

When preparing the apple cider vinegar mixture, ensure you use a non-reactive saucepan such as stainless steel or enamel-coated cast iron. This prevents any metallic taste from leaching into your BBQ sauce. Additionally, to balance the tanginess of the vinegar, make sure the brown sugar is fully dissolved by stirring continuously. This will help achieve a smooth and well-blended sauce.

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

• ketchup - Substitute with tomato paste and honey: Tomato paste provides the tomato base, and honey adds sweetness to mimic the flavor of ketchup.

• brown sugar - Substitute with white sugar and molasses: Mixing white sugar with a small amount of molasses can replicate the rich flavor of brown sugar.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice.

• hot sauce - Substitute with sriracha: Sriracha offers a similar heat level and adds a bit of garlic flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor that can still complement the sauce.

• Ensure the BBQ sauce has completely cooled before storing. This prevents condensation and potential spoilage.
• Transfer the sauce into a sterilized glass jar or bottle with a tight-fitting lid. Sterilizing the container helps in prolonging the shelf life.
• Store the sauce in the refrigerator. It will keep well for up to 2 weeks, maintaining its tangy and spicy flavor.
• For longer storage, consider freezing the sauce. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion.
• Label the containers with the date of preparation. This helps in keeping track of freshness and usage.
• When ready to use, thaw the sauce in the refrigerator overnight. Reheat gently on the stove over low heat, stirring occasionally to restore its consistency.
• Avoid refreezing the sauce once thawed, as this can affect the texture and flavor. Instead, portion the sauce into smaller containers before freezing for easy, single-use servings.
• If you prefer a smoother sauce, strain it through a fine-mesh sieve before storing. This removes any larger pieces of red pepper flakes and ensures a more uniform texture.
• Always use a clean spoon or utensil when scooping out the sauce to prevent contamination and extend its shelf life.

• Saucepan: A medium-sized saucepan is essential for combining and heating the ingredients evenly.

• Measuring cups: Use measuring cups to ensure accurate measurements of the apple cider vinegar, ketchup, and brown sugar.

• Measuring spoons: Measuring spoons are necessary for precise amounts of red pepper flakes, hot sauce, salt, and black pepper.

• Wooden spoon: A wooden spoon is ideal for stirring the sauce as it simmers, ensuring all ingredients are well mixed.

• Stove: The stove is used to bring the mixture to a boil and then reduce it to a simmer.

• Jar or bottle: Once the sauce is cooled, store it in a jar or bottle for easy use and preservation.

• Funnel: A funnel can help transfer the sauce into the jar or bottle without spilling.

• Ladle: A ladle can be useful for transferring the sauce from the saucepan to the storage container.

Prepare ingredients ahead: Measure and set out all ingredients before starting to save time during cooking.

Use a food processor: Quickly chop or blend ingredients like brown sugar and ketchup.

Preheat the saucepan: Warm the saucepan while gathering ingredients to cut down on waiting time.

Batch cooking: Make a larger batch of BBQ sauce and store it for future use.

Quick cooling: Place the sauce in a shallow dish to cool faster before storing.