Sauce

This classic vinegar-based barbecue sauce captures the authentic spirit of Lexington-style pork. Unlike thick, tomato-heavy sauces, this recipe relies on a bold blend of amber vinegar, ketchup, and a generous amount of crushed red pepper for a sharp, tangy kick. The sweetness of the sugar balances the acidity perfectly, creating a thin, flavorful glaze that penetrates the meat rather than just sitting on top. It is incredibly simple to make, requiring just a few pantry staples and a short simmer time. Perfect for drizzling over smoked pulled pork or grilled chicken, this sauce offers a bright, zesty flavor profile that cuts through rich, fatty meats. It is a staple for anyone who loves traditional Southern barbecue with a little bit of heat.

Cooking Method: Boiling, Grilling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 1624.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic vinegar-based barbecue sauce captures the authentic spirit of Lexington-style pork. Unlike thick, tomato-heavy sauces, this recipe relies on a bold blend of amber vinegar, ketchup, and a generous amount of crushed red pepper for a sharp, tangy kick. The sweetness of the sugar balances the acidity perfectly, creating a thin, flavorful glaze that penetrates the meat rather than just sitting on top. It is incredibly simple to make, requiring just a few pantry staples and a short simmer time. Perfect for drizzling over smoked pulled pork or grilled chicken, this sauce offers a bright, zesty flavor profile that cuts through rich, fatty meats. It is a staple for anyone who loves traditional Southern barbecue with a little bit of heat.

Ingredients

1 quart Ketchup
1 quart Vinegar -- (amber 4% acidity)
10 ounces Sugar
8 ounces Salt
4 ounces Black pepper
4 ounces Crushed red pepper
1 pinch Red cayenne pepper -- ground

Directions

1
Place a large stock pot over medium-high heat.
2
Add the ketchup, vinegar, sugar, salt, black pepper, crushed red pepper, and cayenne pepper to the pot.
3
Stir the mixture vigorously until the sugar and salt begin to dissolve.
4
Bring the sauce to a rolling boil, stirring occasionally to prevent scorching.
5
Once boiling, reduce heat to low and simmer for 10 minutes to meld the flavors.
6
Remove from heat and let cool slightly before serving or bottling.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1624.2kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 783969.9mg32666%
Total Carbohydrate 402.8g135%
Dietary Fiber 34.5g138%
Sugars 310.4g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields a very thin sauce, which is traditional for this style. If you prefer a thicker consistency, you can simmer it longer to reduce the liquid or add a small amount of cornstarch slurry.

The original recipe mentions ambiguity regarding weight vs. volume for dry ingredients. Using weight (ounces) for the sugar, salt, and peppers provides the most consistent results for this high-volume batch.

Store in airtight glass jars in the refrigerator for up to 2 weeks. The sauce may separate slightly; stir well before using.

This sauce is best applied to meats just before serving to preserve its bright, tangy flavor, rather than cooking with it for long periods which can mellow the acidity too much.

Keywords: barbecue, vinegar, spicy, tangy, ketchup, red pepper, carolina, pork, glaze, smoke, grilling, side dish, condiment, homemade, easy, quick, sweet, savory, bbq, southern

Read it online: https://www.chefs-mate.com/recipe/sauce-60/