N.C. Bbq Sauce

This is a North Carolina-style BBQ sauce that puts vinegar front and center. Two cups of vinegar to just half a cup of ketchup means this sauce is thin, sharp, and tangy, nothing like the thick, sweet Kansas City stuff. It’s the way they do it in the Tar Heel State, and it’s built for cutting through the richness of slow-smoked pork.

The ketchup adds just enough body and tomato sweetness to keep the vinegar from being punishingly sharp, while chili powder and a full tablespoon of black pepper bring steady heat. Brown sugar rounds the edges without tipping things sweet. Lemon juice at the end sharpens the acidity even further.

There’s barely any cooking involved. Bring the vinegar and water to a simmer, stir everything in, and you’re done. The simplicity is the whole point. Carolina pitmasters don’t fuss with their sauce because the pork is the star; the sauce just supports it.

Splash it over pulled pork, brush it on ribs in the last few minutes of smoking, or set it on the table for people to add as much as they want.

Pro Tips

• Don’t boil the vinegar hard. A gentle simmer dissolves the sugar and melds the spices without cooking off the acidity you want.
• Make it a day ahead. The flavors sharpen and balance overnight in the fridge.
• Shake or stir before using. The chili powder settles to the bottom when it sits.
• This sauce is meant to be thin. Don’t try to reduce it into a thick glaze or you’ll lose the vinegar punch.

Variations

• Add a teaspoon of cayenne pepper for a spicier, eastern NC-style sauce.
• Stir in a tablespoon of yellow mustard for a South Carolina-influenced twist.
• Use apple cider vinegar instead of white for a rounder, fruitier base.