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.
- 4 cups cider vinegar
- 1 cup brown sugar
- 1 1⁄3 cups ketchup
- 1⁄4 cup butter
- 2 tablespoons hot pepper sauce, to taste (Texas Pete is good or Tabasco)
- 2 tablespoons fresh lemon juice (optional)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
- Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
- Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
- Strain the sauce through a sieve to remove the red pepper flakes.
- Store the sauce in the refrigerator.
- Bring to room temperature before serving.
- 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!
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.