Carolina Pit Bbq Sauce Recipes

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HOMEMADE CAROLINA BBQ SAUCE RECIPE



Homemade Carolina BBQ Sauce recipe image

This Carolina BBQ Sauce recipe is easy to make and tastes delicious with everything! Thick, tangy and slightly sweet, you will want to make this homemade sauce again and again!

Provided by Cheyanne Holzworth

Categories     Condiment     Sauce

Time 23m

Number Of Ingredients 9

1 Cup Apple Cider Vinegar
¾ Cup Ketchup
¼ Cup Dark Brown Sugar
1 TBS Yellow Mustard
1 TBS Worcestershire Sauce
1 tsp Hot Sauce ((Preferably Texas Pete's))
1 tsp Kosher Salt
½ tsp Ground Pepper
½ tsp Crushed Red Pepper Flakes (optional)

Steps:

  • Combine all ingredients in a medium sized sauce pan. Whisk well to combine.
  • Place the pan over medium heat and bring to a rapid simmer. Reduce heat to maintain a gentle simmer. Cook, whisking occasionally, until the sauce is glossy and thickened, about 15-18 minutes.
  • Remove from heat. Taste and adjust for seasoning with salt and pepper.
  • Allow to cool to room temperature before using. Or, allow to cool to room temperature, transfer to an airtight container and store in the refrigerator for up to 2 weeks. Enjoy with pork, chicken, ribs, on sandwiches - whatever!

Nutrition Facts : Calories 81 kcal, Carbohydrate 18 g, Sodium 743 mg, Sugar 15 g, ServingSize 1 serving

CAROLINA BBQ



Carolina BBQ image

Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.

Provided by John Koral

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 5h

Yield 6

Number Of Ingredients 10

6 pounds pork shoulder
1 bay leaf
1 teaspoon crushed red pepper flakes
4 cups water
1 cup vinegar
⅓ cup white sugar
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, pressed

Steps:

  • Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
  • Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE



Smoked Ribs with Carolina-Style BBQ Sauce image

Provided by Bobby Flay

Time 19h15m

Yield 4 servings

Number Of Ingredients 35

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Steps:

  • For the rub:
  • Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
  • In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
  • Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
  • Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
  • For the BBQ Sauce:
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
  • Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

CAROLINA BBQ SAUCE



Carolina BBQ Sauce image

A friend gave me this recipe some years ago for a vinegar-based sauce with mustard seed. You can use smoked pork neck bones in place of ham hocks if available.

Provided by go_vikes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups apple cider vinegar
1 ½ cups apple cider
1 cup dark brown sugar
1 tablespoon yellow mustard seed
2 tablespoons Dijon mustard
½ cup tomato paste
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 smoked pork neck bones

Steps:

  • Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.7 g, Sodium 207.8 mg, Sugar 22.9 g

CAROLINA BBQ SAUCE (NECTAR OF THE SOUTH)



Carolina BBQ Sauce (Nectar of the South) image

Vinegar based bbq sauce is a very North Carolina thing that goes back a very long way when making pulled pork or grilled chicken.

Provided by Chef Tariq

Categories     Basics

Time 15m

Number Of Ingredients 7

2 cups Apple Cider Vinegar
¼ cup Brown Sugar
½ cup Ketchup
1 tsp Red Pepper Flakes
1 tsp Black Pepper (ground)
1 tsp Salt
1 tbsp Worcestershire Sauce

Steps:

  • Add all ingredients together in a pan over medium high heat.
  • Bring to a boil and cook for five minutes while stirring.
  • Cool to room temperature.

Nutrition Facts : Calories 234 kcal, Carbohydrate 48 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1826 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 2 g, ServingSize 1 serving

CAROLINA PIT BBQ SAUCE



Carolina Pit BBQ Sauce image

Make and share this Carolina Pit BBQ Sauce recipe from Food.com.

Provided by blueeyedmarine

Categories     < 60 Mins

Time 30m

Yield 150 1tbl spoon servings, 150 serving(s)

Number Of Ingredients 22

1 1/2 cups tomato sauce or 1 1/2 cups tomato paste
1/2 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 cup extra strong coffee
1 large white onion
1/4 cup butter
1 1/2 cups corn oil
1/2 cup packed dark brown sugar
2 tablespoons cayenne pepper
1 tablespoon salt
1 garlic clove, roasted
1 finely chopped bell pepper (cayenne, Serrano or green chilies)
2 tablespoons honey
2 tablespoons molasses
1 tablespoon black pepper
1 tablespoon southwest seasoning
1/2 tablespoon mustard powder
1/2 tablespoon tarragon
2 tablespoons paprika
1/4 cup lemon juice or 1/4 cup lime juice
1 tablespoon lime zest, shredded
1 tablespoon lemon zest, shredded

Steps:

  • Lightly brown onion, peppers and garlic with the butter in a sauce pot.
  • Add all other Ingredients and blend with a wand, hand blender or blender-- bring to a boil and then remove from heat-- store in a jar, refrigerate or can (follow proper canning methods).

Nutrition Facts : Calories 31, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.8, Sodium 85, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 0.1

CLASSIC CAROLINA BBQ RUB



Classic Carolina BBQ Rub image

Make and share this Classic Carolina BBQ Rub recipe from Food.com.

Provided by JoshR

Categories     Low Cholesterol

Time 5m

Yield 1 Cup, 1 serving(s)

Number Of Ingredients 8

1/4 cup smoked paprika
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon cayenne pepper

Steps:

  • Combine all ingredients in a small bowl, mix well.
  • Use as a dry rub on beef, chicken, lamb or pork.
  • If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

Nutrition Facts : Calories 422.2, Fat 9.9, SaturatedFat 1.5, Sodium 14266.6, Carbohydrate 92.3, Fiber 21.4, Sugar 56.9, Protein 10.3

CAROLINA BBQ SAUCE



Carolina BBQ Sauce image

This spicy, tangy sauce, adapted from Skylight Inn in Ayden, NC, adds zip to any BBQ dish. It's vinegar-based, according to classic Carolina tradition.

Provided by Sam Jones

Categories     condiment

Time 10m

Yield 25 servings

Number Of Ingredients 7

1/4 cup sugar
1 tablespoon Freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon crushed red pepper
3 tablespoons hot sauce, preferably Texas Pete brand
1/4 cup Sweet BBQ Pit Sauce, see "Sweet BBQ Pit Sauce" lesson for recipe; or use another sweet BBQ sauce
1 1/2 cups apple cider vinegar

Steps:

  • In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.

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