How about:
This is the most delicious condiment for any BBQ! Easy to make and originating in North Carolina, this vinegar-based BBQ sauce is a delicious addition to any cookout table.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
If you love pulled pork, this vinegar-based BBQ sauce needs to be in your fridge. It’s tangy, a little sweet, and ready in 15 minutes with pantry staples.
In North Carolina, BBQ is a big deal, and your sauce loyalty often depends on where you live. I’ve lived all over the state and tried it all, but vinegar-based sauces are still my favorite.
Eastern NC keeps it simple with vinegar, spices, and heat, with little to no sweetness. In the Piedmont, also known as the Lexington or Western North Carolina style, the sauce adds ketchup and a bit of sugar for a richer, more complex flavor. That’s the style this recipe follows. It’s still tangy, just with a little more depth.
Make it once, and you’ll never buy bottled again. Also, if you love BBQ, try my Jerk BBQ Sauce and Homemade BBQ Sauce!
Happy Cooking,
Tanya
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Apple cider vinegar — the backbone of this sauce. ACV gives it that signature tangy flavor and a slight natural sweetness that white vinegar doesn't have. However, if all you have is white vinegar, use it.
- Water — thins it out to that classic pourable, mop-ready consistency.
- Ketchup — this is what makes it Western NC style. It adds depth, a little sweetness, and body without making it thick and heavy.
- Light Brown sugar — balances the acid.
- Red pepper flakes — the heat. You control how much kick you want (more on that below).
- Salt and black pepper — seasoning that ties everything together.
How to make vinegar BBQ sauce
Add ingredients to a pot
Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes.
Remove from heat
Remove from heat and allow to cool. Serve and enjoy or store in air tight container until ready to use.
Can you make it ahead of time?
This vinegar BBQ sauce is best made at least a day ahead, and if you can, 3 to 4 days ahead. It can be used right away, but letting it sit will allow the flavors to develop further.
How do you store it?
Once made, let your sauce cool before transferring it to a sealable bottle or jar. It will keep well in the fridge for up to 3 weeks. It's best not to freeze and defrost it. The sauce can be used straight out of the fridge, or you can reheat it gently on the stovetop if you prefer.
Is it spicy?
This North Carolina-style BBQ sauce has a bit of a kick from the red pepper flakes, but it's not overly spicy. If you prefer it spicier, you can add a pinch of cayenne or add some hot sauce. If you don't like spice, reduce the amount of red pepper flakes or don't use them.
Serving Suggestions
This is delicious when poured onto cooked pulled pork and then served in a bun. You can also use it as a mop sauce while barbecuing. You could also pour it over some grilled chicken pieces. Serve it alongside your favorite sides like:
Tanya's Top Tips
- Simmer the sauce, but don't boil it.
- If making ahead of time, let the sauce cool completely before storing.
- The spices will settle to the bottom as it sits. You should shake it up every time you use it.
More Sauce Recipes
- Homemade Horseradish Sauce
- Chimichurri Sauce
- Cocktail Sauce
- Homemade Remoulade Sauce
- Carolina Gold BBQ Sauce
Vinegar BBQ Sauce (North Carolina Style) Recipe
Ingredients
Instructions
- Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes. Remove from heat and allow to cool.
- Serve and enjoy.
Nutrition
Notes
- Simmer the sauce, but don't boil it.
- If making ahead of time, let the sauce cool completely before storing.
- The spices will settle to the bottom as it sits. You should shake it up every time you use it.
Tried this recipe?
Let us know how it was!This post was originally published on November 11th, 2021. It has been updated with new information.
Sha says
You forgot the shakes of Texas Pete! As many shakes as you want!
Tanya says
That is a delicious addition. We always have Texas Pete on hand.
Tom H says
This is a classic and go for pulled pork.
Tanya says
Thanks so much, Tom H.
Patti says
Can you put this sauce in pint jars and can it?
Janet says
Hey Tanya! Looks yummy. Would this sauce work for BBQ ribs, or would it be too thin? And if so, can you recommend a way to thicken it so I could use it for ribs?
Tanya says
Hi Janet, I think this sauce would be too thin for ribs. The water and vinegar keep the sauce thin but reducing the amounts should make it thicker.