An easy recipe for North Carolina BBQ sauce, made from vinegar and hot sauce. Perfect for ribs or for pulled pork!
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 North Carolina bbq sauce, based on vinegar and hot pepper sauce. They were tender and delicious:
What is North Carolina BBQ sauce?
This sauce is based on vinegar and hot sauce, instead of on tomatoes and sugar. It’s delicious, and for those of us on a keto or low carb diet, it’s the perfect solution. We get to enjoy flavorful bbq without the extra carbs found in tomato-based barbecue sauces.
I’ve been struggling with tomato-based rib sauces for a while now because I eat low carb. Tomato-based barbecue sauces tend to be very sweet. Too sweet.
I do have an excellent paleo bbq sauce recipe on this blog that is not so high in carbs. I sometimes make it with stevia instead of maple syrup.
But for anyone on a keto diet, every carb counts. This sauce is by far the best option for keeping the carbs down without sacrificing the flavor.
Oven-baked ribs with North Carolina BBQ sauce
Last night, I made North Carolina style ribs (using this recipe for oven baked ribs), basting them with this sauce. They were phenomenal! Fall-off-the-bone tender.
In fact, the bones themselves were tender so we could extract yummy marrow out of them (perhaps they were softened by the vinegar).
The ribs were wonderfully flavorful, with just the right amount of heat, and they were not vinegary at all. They were delicious!
There’s no need for a sweetener!
The first few times I made this recipe, I added just a touch (1 tablespoon) of honey or the equivalent in stevia (which I consider as safe). But in subsequent versions, I omitted the sweetener altogether, and we did not miss it at all.
The slow cooking itself caramelizes the meat and creates subtle notes of sweetness, even without the addition of a sweetener.
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North Carolina BBQ Sauce
- 1 cup apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- Place the ingredients in a jar with a tight-fitting lid. Shake well to combine.
- Refrigerate overnight to allow flavors to meld. Shake again before using.
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.