This delicious Carolina BBQ sauce has just five ingredients and is ready in ten minutes (although it's best to let it rest before using it).
This vinegar-based sauce is perfect for slow-cooked ribs. It keeps in the fridge for about two weeks, so you can make it ahead of time.
![Carolina BBQ sauce is served in a glass jar.](https://healthyrecipesblogs.com/wp-content/uploads/2022/06/vinegar-bbq-sauce-1-2022.jpg)
Back in 2013, I had amazing ribs at The Pit Restaurant in Raleigh, North Carolina. The ribs, lacking the sticky sweetness I expected, were slow-cooked in a vinegar BBQ sauce. They were tender and delicious. I was immediately hooked! Here's my version of this delicious sauce.
![North Carolina BBQ served at The Pit restaurant in Raleigh.](https://healthyrecipesblogs.com/wp-content/uploads/2022/06/north-carolina-food.jpg)
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Ingredients
You'll only need a few simple ingredients to make this sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Apple cider vinegar: This is the basis for this vinegar-based sauce. I really like its flavor, but red wine vinegar will work too.
- Hot pepper sauce: It can be as potent or as mild as you'd like. Although many will tell you that the classic hot sauce to use is Texas Pete, I prefer to use a hot sauce like Frank's, whose first ingredient is hot peppers rather than vinegar. I find that these are more flavorful.
- Seasonings: I use smoked salt, black pepper, and smoked paprika. I highly recommend the smoked salt and paprika - they add a wonderfully smoky flavor to the sauce.
Variations
- You can add dry mustard to the sauce - I like to add ½ teaspoon - or a tablespoon of Dijon mustard.
- Add ½ teaspoon of garlic powder.
- To make it spicy, add ½ to 1 teaspoon of red pepper flakes.
- The slow cooking caramelizes the meat and creates subtle notes of sweetness, even without the addition of a sweetener. But if you'd like, you can add 1-2 teaspoons of any sweetener (or the equivalent in stevia).
- As noted above, wine vinegar - red or white - can be used instead of apple cider vinegar.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this sauce:
Place all the ingredients in a jar with a tight-fitting lid.
Shake it well to combine, or use a hand whisk to whisk everything together.
Let the sauce sit and rest for about 30 minutes to allow the flavors to meld. At this point, you can use the sauce immediately in a recipe or refrigerate it until ready to use and for up to two weeks. Shake the jar again before using the sauce.
Expert Tip
While you could mix the sauce and use it immediately, I highly recommend letting it rest for a minimum of 30 minutes. This will allow the spices to better dissolve and the flavors to meld.
Better yet, make it the day before you need it and refrigerate it. An overnight stay in the fridge will make it better and more flavorful.
Recipe FAQs
This sauce is based on vinegar and hot sauce instead of tomatoes and sugar. It's delicious, and for those of us on a low-carb diet, it's the perfect solution. We get to enjoy flavorful BBQ dishes without the extra carbs found in tomato-based sauces.
I don't recommend that. It's too strong and acidic. If you don't have apple cider vinegar on hand, try using red or white wine vinegar instead.
No, not at all! Once you use it in a recipe, the slow cooking caramelizes the meat and the sauce, and it becomes wonderfully tangy-sweet, though not as heavily sweet as tomato-based sauces.
Serving Suggestions
This sauce is perfect with slow-cooked ribs. Last night, I made ribs. I used my recipe for oven-baked ribs, but instead of using a tomato-based BBQ sauce, I basted the ribs with this vinegar-based sauce.
The ribs were phenomenal! Fall-off-the-bone tender and so flavorful, with just the right amount of heat. They were not vinegary at all. They were delicious! Just like those ribs at The Pit restaurant back in 2013.
Storing Leftovers
You can keep this sauce refrigerated in an airtight container for up to two weeks. Make sure to give it a good shake before using it.
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Recipe Card
Carolina BBQ Sauce
Ingredients
- 1 cup apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika Nontraditional but good!
- 1 teaspoon red pepper flakes Optional, if you want it spicy
Instructions
- Place the vinegar, hot pepper sauce, smoked salt, black pepper, and smoked paprika in a jar with a tight-fitting lid.
- Shake well to combine. You can also whisk the ingredients by hand.
- Allow the sauce to rest for 30 minutes before using it to allow the flavors to meld. Whisk or shake the sauce again before using it.
Video
Notes
- If using this sauce for oven-baked ribs, use half the recipe.Â
- The slow cooking caramelizes the meat and creates subtle notes of sweetness, even without the addition of a sweetener. But if you'd like, you can add 1-2 teaspoons of any sweetener.
- While you could mix the sauce and use it immediately, I highly recommend letting it rest for a minimum of 30 minutes. This will allow the spices to better dissolve and the flavors to meld.
- You can keep this sauce refrigerated in an airtight container for up to two weeks. Make sure you give it a good shake before using it.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Big John CHA
Thank you for this most intriguing take on an Eastern NC vinegar sauce. I'll try it. It's gotta be good.
Vered DeLeeuw
I hope you like it, John. 🙂