Carolina Style Barbeque Sauce Recipes

TANGY CAROLINA-STYLE BARBEQUE SAUCE

Tangy Carolina-Style Barbeque Sauce image

This sauce is thinner, more tangy and less rich than your typical southwestern-style sauce. There is no molasses or tomato-based products in this sauce. This sauce works great on ribs, pulled pork, and chicken.

Provided by Craig Carlson

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

Time 40m

Yield 18

Number Of Ingredients 13

Ingredients

1 cup prepared yellow mustard
¾ cup cider vinegar
½ cup brown sugar
¼ cup white sugar
¼ cup water
¼ cup white vinegar
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
½ teaspoon cayenne pepper
½ teaspoon soy sauce
2 tablespoons salted butter
1 teaspoon liquid smoke flavoring

Steps:

Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat; cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer for 10 minutes more.

Nutrition Facts : Calories 61.3 calories, Carbohydrate 10.1 g, Cholesterol 3.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 181.9 mg, Sugar 8.9 g

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

Ingredients

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

NORTH CAROLINA-STYLE BBQ SAUCE

North Carolina-Style BBQ Sauce image

Blending two vinegars helps re-create the BBQ sauce we love from my mother's North Carolina roots. - Gloria McKinley, Lakeland, Florida

Provided by Taste of Home

Time 25m

Yield 1-2/3 cups.

Number Of Ingredients 8

Ingredients

2/3 cup white vinegar
2/3 cup cider vinegar
1/2 cup ketchup
3 tablespoons packed brown sugar
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

Steps:

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

BEST CAROLINA BBQ MEAT SAUCE

Best Carolina BBQ Meat Sauce image

I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

Provided by TRIPPER

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

Time 8h55m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups prepared yellow mustard
½ cup packed brown sugar
¾ cup cider vinegar
¾ cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
½ teaspoon cayenne pepper
1 ½ teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 ½ teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste

Steps:

In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 3.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 396.3 mg, Sugar 9.4 g

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