North Carolina Style BBQ Sauce

North Carolina BBQ Sauce

I don’t know why it took me so long to remember the excellent ribs we had at The Pit in Raleigh, North Carolina, back in 2013. The ribs, lacking the sticky sweetness I expected, were slow cooked in an amazing sauce of vinegar and hot sauce. They were tender and delicious:

The Pit Raleigh

I’ve been struggling with tomato-based rib sauces for a while now, because I eat low carb, and tomato-based sauces tend to be very sweet. Too sweet.

Last night, I made North Carolina style ribs, and they were phenomenal. Fall-off-the-bone tender, in fact the bones themselves were tender so we could extract yummy marrow out of them; wonderfully flavorful with just the right amount of heat, and they were not vinegary at all. They were delicious! So from now on, this is my go-to bbq sauce. Here’s how to make it:

North Carolina BBQ Sauce
Prep and Cool time
Total time
Recipe type: Gluten Free, Low Carb, Paleo
  1. Place the ingredients in a jar with a tight-fitting lid. Shake well to combine.
  2. Refrigerate overnight to allow flavors to meld. Shake again before using.
If using for oven baked ribs, use half the recipe. The rest will keep in the fridge for several weeks.

If using for pulled pork, start by slow cooking the pork (2-3 lb.) in your slow cooker with just salt, pepper and 2 tablespoons water. When done, shred the meat with two forks, add the entire jar of barbecue sauce, mix it in, cover, and slow cook on high for 30 more minutes.
Nutrition Per Serving
Serving size: ⅛ recipe; Calories: 5; Fat: 0g; Saturated fat: 0g; Carbohydrates: 2g; Sugar: 2g; Sodium: 338mg; Fiber: 0g; Protein: 0g


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