Best-of-the-Carolinas Barbecue Sauce
Just because today marks the unofficial end of summer doesn’t mean that grilling should screech to a halt. There’s plenty of warm days ahead, and that means BBQ.
This is my blend of the vinegary mop sauces, the mustard-based sauces and ketchupy sauces that hail from different parts of the Carolinas. All of the above are worth searching out and trying. I know this sauce is not authentic, but it is good. It’s simple to make and makes quite a bit so unless yours is a big group, you’ll get at least a few meals out of it.
Brush this onto just about anything but toward the end of cooking so the sauce doesn’t burn. If you have a smoker, try this as a basting sauce on baby back ribs.
MAKES ABOUT 2 CUPS
1 cup cider vinegar
1/3 cup ketchup
2 tablespoons deli-style mustard
2 tablespoons sugar
1 teaspoon red pepper flakes
Kosher salt
Bring all the ingredients and 3/4 cup water to a simmer in a medium saucepan over low heat, stirring to dissolve the sugar. Simmer until lightly thickened, about 15 minutes. Cool to room temperature. The sauce will keep in the refrigerator for up to two weeks.