Recipe of Emerald Isle North Carolina Beach

Western North Carolina Vinegar Barbeque Sauce

Beach bums pub & grub.

Recipe Summary Western North Carolina Vinegar Barbeque Sauce

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Ingredients | Emerald Isle North Carolina Beach

4 cups cider vinegar

1 cup brown sugar

1 ⅓ cups ketchup

¼ cup butter

2 tablespoons hot pepper sauce (e.g. Tabasco™)

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons mustard powder

1 teaspoon salt

1 teaspoon fresh ground black pepper

Directions

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.

Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Info | Emerald Isle North Carolina Beach

prep: 15 mins cook: 35 mins additional: 2 days total: 2 days Servings: 32 Yield: 1 quart

TAG : Western North Carolina Vinegar Barbeque Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, BBQ Sauce Recipes,