Tangy Carolina Barbecue Sauce
User Reviews
4.1
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Prep Time
2 mins
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Cook Time
3 mins
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Total Time
5 mins
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Servings
16 servings
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Calories
51 kcal
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Course
Condiments
-
Cuisine
American
Tangy Carolina Barbecue Sauce
Description
This barbecue sauce features a mix of apple cider vinegar and ketchup providing acidity and tomato sweetness, balanced by brown sugar and mustard. Additional flavor depth comes from onion powder, garlic powder, chili powder, salt, and a dash of Worcestershire sauce. The ingredients are combined and heated in a saucepan, first mixed over low heat then brought to a boil and simmered for approximately five minutes to reduce and meld flavors, resulting in a thicker consistency that will continue to firm as it cools.
The sauce’s sharp vinegar tang pairs well with rich meats, offering a distinct Carolina-style barbecue profile that is both tangy and slightly sweet. It can be stored refrigerated in a pint container for up to two weeks, maintaining freshness and flavor for continued use.
Ingredients
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup yellow mustard
- 1 tablespoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Dash Worcestershire sauce
Instructions
- Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.
- Boil, stirring often, for 5 minutes or until the sauce has reduced to your liking, keeping in mind sauce will thicken slightly as it cools.
- Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 11g | 4% |
| Sodium | 234mg | 10% |
| Potassium | 81mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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