Prep 15 mins
Cook 0 mins
"This is a fusion of Tennessee sauce and Carolina sauce with an added bit of sweetness. I developed this recipe out of my love for southern bbq. I wanted a combination of sweet savory spicy vinegar sauce that goes well with pork. I think I have hit the nail on the head with this creation I came up with while living in Korea. If you Like Blues Hog, you will LOVE this! Enjoy and comments are welcome."
- 1 cup ketchup
- 1⁄2 cup apple cider vinegar (3/4 C for more zing)
- 1⁄2 cup honey
- 1⁄4 cup korean red pepper paste
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 teaspoon cracked course ground pepper
- 1 teaspoon red pepper flakes (optional)
- Put the 1 cup of ketchup in a mixing bowl and then add all the other wet ingredients. Then add all the dry seasonings.
- The final sauce will be thinner if you add in more vinegar (based on taste). No need to heat this sauce. Just mix or shake in jar and done -- simple but with huge flavor! Best if added to finished pulled pork or last 15 minutes of ribs. If you want to use as a marinade, add water to desired consistency. My other sauce on Allrecipes: Big Al's K.C. Bar-B-Q Sauce is the #1 rated 5 Star sauce. I hope you really enjoy this simple and flavorful recipe.
- Footnote: The sauce needs no heat. Just add, mix and use (or refrigerate). For the basic recipe use 1/2 cup of vinegar. If you like more zip, then gradually add more after tasting initial recipe. If you need more heat, add in the red pepper flakes to taste. The Korean Red Pepper Paste can be purchased at any Asian market or on-line. If you don't have any and can't wait, then add in a touch more honey (2 T) and some Sriracha hot sauce (2 T).