Lexington-Style Barbecue Sauce
By Morgan BollingPublished on April 21, 2020
Time
20 minutes, plus 30 minutes cooling
Yield
Makes about 2½ cups
Ingredients
2 cups cider vinegar 1 cup ketchup 2 teaspoons granulated garlic 2 teaspoons pepper 1 ½ teaspoons kosher salt 1 teaspoon red pepper flakes
Instructions
- Combine all ingredients in small saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Transfer sauce to bowl and let cool completely.
Time
20 minutes, plus 30 minutes coolingYield
Makes about 2½ cupsIngredients
2 cups cider vinegar
1 cup ketchup
2 teaspoons granulated garlic
2 teaspoons pepper
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
Ingredients
2 cups cider vinegar
1 cup ketchup
2 teaspoons granulated garlic
2 teaspoons pepper
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
Ingredients
2 cups cider vinegar
1 cup ketchup
2 teaspoons granulated garlic
2 teaspoons pepper
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
Why This Recipe Works
In Lexington, North Carolina, the barbecue sauce is tangy in flavor, ideal for soaking into rich, smoky barbecued pork. To mimic it, we simmered cider vinegar, ketchup, granulated garlic, pepper, red pepper flakes, and salt to meld their flavors. The ketchup made the sauce redder, a touch sweeter, and a bit thicker.
Instructions
- Combine all ingredients in small saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Transfer sauce to bowl and let cool completely.
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