Western North Carolina Vinegar Barbecue Sauce

Total Time
Prep 15 mins
Cook 35 mins

I was searching for a western NC bbq sauce for some beef for my husband and there were none on here so I am posting this one. There are disputes about how western versus eastern NC bbq sauces are made. Some say no tomato based and some say add that ketchup! I don't really know, but this is good! Transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. I don't eat meat but love to dunk my toast in this. It's also good over grilled vegetables! I borrowed this from Allrecipes, submitted by Ogreugly.

Ingredients Nutrition


  1. Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
  2. Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
  3. Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
  4. Strain the sauce through a sieve to remove the red pepper flakes.
  5. Store the sauce in the refrigerator.
  6. Bring to room temperature before serving.
  7. To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!
Most Helpful

5 5

This was really great! I used it on a London broil that I grilled and it was sooo good. Because we don't like our sauce too sweet, I cut back the sugar to 1/4 cup and that was perfect for us. Thanks Sharon! Made for PRMR.