![Vinegar barbecue sauce next to pulled pork burger and slaw](https://cdn.statically.io/img/www.allrecipes.com/thmb/qC9vrKoVswLRDztSjcm5iZx0BC4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/174660western-north-carolina-vinegar-barbeque-saucesouplovingnicole4x3-98aa5464aa44453c8a5fed92851b95a6.jpg)
Ingredients
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4 cups cider vinegar
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1 cup brown sugar
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1 ⅓ cups ketchup
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¼ cup butter
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2 tablespoons hot pepper sauce (e.g. Tabasco™)
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2 tablespoons fresh lemon juice
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2 tablespoons Worcestershire sauce
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2 teaspoons crushed red pepper flakes
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2 teaspoons mustard powder
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
Directions
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Place 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, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
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Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.
Nutrition Facts (per serving)
58 | Calories |
2g | Fat |
10g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 58 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 5% |
Cholesterol 4mg | 1% |
Sodium 214mg | 9% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 0g | 0% |
Total Sugars 9g | |
Protein 0g | 1% |
Vitamin C 2mg | 3% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 85mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.