East Carolina Vinegar Sauce; BBQ Mop Sauce
This sauce has a tangy, spicy flavor , and a nice, thin consistency that makes it perfect for barbecue.
Servings 8
Calories 37kcal
Ingredients
- 1 cup apple cider vinegar
- 1/4 cup rice vinegar
- 1/2 cup water
- 1/2 cup light brown sugar
- 1 tbsp red pepper flakes
- 1/2 cup hot sauce
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp Kosher salt
- 1 tsp smoked paprika
Instructions
- Add the apple cider vinegar, rice vinegar, and water to a sauce pan and bring to a boil.
- Add the brown sugar, red pepper flakes, hot sauce, and all of the seasonings to the boiling mixture.
- Whisk vigorously until all the ingredients are dissolved.
- Serve immediately or transfer to a mason jar (or similar storage container) and store in the fridge for up to 2 weeks.
Video
Notes
Rice Vinegar: I do not recommend using seasoned rice vinegar, as the additional flavor will overpower the sauce. You can alternatively substitute distilled white vinegar as well.
Brown Sugar: You can use either light brown sugar or dark brown sugar for this recipe.
Red Pepper Flakes – You can adjust the amount of red pepper flakes you use depending on your preference, but this recipe definitely packs a spicy kick.
Hot Sauce: You can use whatever hot sauce you like, but I personally find that Louisiana brand hot sauce is a perfect combination of tangy heat that pairs perfectly with this sauce.
Spices/Seasonings – you can adjust the spices and seasonings you use for this sauce based on your personal preference. I like to use a bit of garlic powder, dry mustard, salt, and paprika. If you want to add some onion flavor, you can also add onion powder.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 397mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.4mg
