Refresh your barbecue palate with this bright, tangy, and zesty regional classic! Unlike heavy, sugary glazes, this thin, vinegar-driven sauce cuts right through the richness of fatty meats like pulled pork. It is designed to soak deep into the protein, enhancing the natural smoked flavor without ever masking it.
Ingredients
- 1.5 cups Apple cider vinegar Notes: (the fruity, acidic star of the show)
- 1/2 cup White vinegar (adds a sharp, clean bite)
- 2 tbsp Brown sugar (just a touch to take the harsh edge off the acid)
- 2 tbsp Ketchup (optional, but adds a hint of color and savory depth)
- 1 tbsp Crushed red pepper flakes (provides a lingering, warm heat)
- 1 tsp Black pepper (freshly ground)
- 1 tsp Salt (or to taste)
- 1 tsp Hot sauce (like Tabasco or Texas Pete, for an extra zesty kick)
Instructions
- In a medium saucepan, combine the apple cider vinegar, white vinegar, brown sugar, ketchup, crushed red pepper flakes, black pepper, salt, and hot sauce.
- Place the saucepan over medium heat and whisk continuously until the brown sugar and salt have completely dissolved into the liquids.
- Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as you do not want to evaporate or reduce the vinegar.
- Let the sauce simmer gently for about 10 minutes. This crucial step allows the heat from the red pepper flakes to fully bloom and infuse into the vinegar base.
- Remove the pan from the heat and let the liquid cool entirely. Transfer the thin sauc
Nutrition
Calories: 14kcalCarbohydrates: 2gProtein: 0.04gFat: 0.01gSaturated Fat: 0.002gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.001gSodium: 171mgPotassium: 26mgFiber: 0.04gSugar: 2gVitamin A: 11IUVitamin C: 0.3mgCalcium: 4mgIron: 0.1mg