Carolina Vinegar BBQ Sauce
On August 08, 2023 (Updated May 10, 2024)
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Carolina vinegar BBQ sauce is a sour, tangy, and spicy sauce that originated in North Carolina. This thin, vinegar-based sauce is extremely easy to make and is the ultimate BBQ sauce for smoked or grilled pork.
Carolina Vinegar BBQ Sauce
Vinegar BBQ sauce is a staple in North Carolina. It is often considered the mother of American BBQ sauce, and its origins date back generations when meat was soaked with acidic sauce while it cooked over an open flame. The sauce is made by combining a few, basic ingredients together and using it to baste or mop over pork to keep it moist while it cooks.
Unlike other popular sauces, Carolina vinegar sauce is thin and has an acidic and spicy bite to it that sets it apart from the more well-known BBQ sauces that are thick and sweet.
While my recipe calls for brown sugar and ketchup (more common in western Carolina), vinegar sauce “purists” in eastern Carolina only combine vinegar, spices, and occasionally water and sugar for a watery-thin sauce with quite the tangy kick.
Both versions are considered “traditional,” and each are are completely amazing in their own way, so I encourage you to try out both variations and decide what you like best. After all, isn’t BBQ all about eating what tastes good?
What Makes a Good Vinegar BBQ Sauce?
A good Carolina vinegar sauce combines a few basic ingredients: vinegar, sugar, and spices. It should be thin to watery-thin (depending on whether you make it with or without ketchup), and it should have an acidic, spicy flavor.
Carolina vinegar sauce should also be quick and easy to make. My recipe only contains 7 ingredients that you’ll likely have in your pantry or fridge. This recipe does not need to be cooked or boiled; you simply combine all ingredients in a jar or sauce bottle and shake to combine. (I like these Wide Mouth Mason Jars for storing all my sauces).
Finally, this sauce need to rest to allow the flavors to combine and give it a stronger, more cohesive flavor. I prefer to let my sauce sit for 24 hours in the fridge to allow all the sugar to dissolve and let the flavors mix thoroughly. Remember! This is not a thick sauce, so do not panic if your sauce is quite thin (that’s how it should be!).
Ingredients for Carolina Vinegar BBQ Sauce
Here’s what you’ll need to make this sauce.
- 2 cups apple cider vinegar
- 1 1/2 cups water
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tablespoons salt
- 1 Tablespoon black pepper
- 1 Tablespoon red pepper flakes
Tips for Carolina Vinegar BBQ Sauce
This BBQ sauce is insanely simple to make, but here are some tips to get it just right:
- Adjust the spiciness to your liking. For those of you who don’t want a super spicy vinegar sauce, cut down on the amount of red pepper flakes you add to the mix. Want a good burn? Sprinkle in extra peppers to give this sauce a good kick.
- Go traditional and omit the ketchup. Want an authentic eastern North Carolina experience? Make this recipe without the ketchup and give your pork a good baste with this thinner, tangy sauce.
- Serve with pork. Vinegar-based BBQ sauce pairs perfectly with pulled pork, as the natural pork flavor is enhanced by the vinegar mix. My recipe for Carolina Style Pulled Pork is a classic Americana BBQ that everybody needs to try at least once. You can also cook up some Simple Smoked Pulled Pork and baste as you go or serve with a good drizzle of vinegar BBQ sauce at the table.
More BBQ Sauce Recipes
Digging this tasty sauce? Try out these other sauce recipes from all across the USA:
If you need a little convenience in your life, check out the Hey Grill Hey Store to purchase my collection of tasty pre-made sauces:
Carolina Vinegar BBQ Sauce Recipe
Follow the recipe and I’ll show you step-by-step how I make easy Carolina vinegar BBQ sauce at home. I’m all about helping you make the best backyard BBQ of your life, so check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!
Carolina Vinegar BBQ Sauce
Video
Ingredients
- 2 cups apple cider vinegar
- 1 ½ cups water
- ½ cup ketchup
- ¼ cup brown sugar
- 2 Tablespoons salt
- 1 Tablespoon black pepper
- 1 Tablespoon red pepper flakes
Instructions
- Make the sauce. Combine all ingredients in a lidded jar and shake to mix.
- Rest and enjoy. Let the sauce sit for 24 hours before using it to allow the flavors to combine. Give it another quick shake before serving. This BBQ sauce will last up to 2 weeks in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are there sugar free options
This is a very nice base. I made this sauce in a 1/4 of the recipe volume. I did add about a teaspoon of yellow mustard and a teaspoon of smoked paprika.
I will definitely use this space again.
Surprisingly tasty! I don’t have a lot of experience with vinegar-based sauces, and I was a little unsure about a thin sauce for BBQ. However, I was making the Carolina Pulled Pork recipe on this site so I thought I would make a sauce to match.
This recipe, the Carolina Pulled Pork, and the Vinegar Coleslaw go together so well. On their own all of these components were tasty but together they really shined.
I was really surprised by the depth of flavor this sauce got from just mixing and sitting in the fridge for 24 hours. That being said, though I saw on the Carolina Pulled Pork recipe that it was actually recommended to simmer this sauce for around 25 minutes. I did that after the fact, and I thought the flavor of this BBQ sauce was improved. I just wish that recommendation was added to this recipe, so I knew it when I made it.
Regardless though I enjoyed this sauce. I will make it again.
Texas Pete in place of the catsup!
I like this recipe—tried it but I subbed agave nectar for the brown sugar (have to use a little less), bottled picante sauce for the ketchup, and added some ground allspice because I can’t imagine any sort of barbecue without it (from the Caribbean where barbecue originated, from what I understand). Delicious with chicken or pork! I grew up in NC but now live in Texas and don’t care for Texas barbecue but using agave and picante give it a Texas spin, I suppose.