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North Carolina BBQ Sauce


This tangy barbecue sauce goes especially well with Pulled Pork.

  • Yield: Yields 1 cup

Source: Mad Hungry, March 2011


  • 8 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 tablespoons light-brown sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1/2 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon hot sauce, such as Tabasco


  1. Melt butter in a saucepan over medium heat.

  2. Add tomato paste, brown sugar, salt, pepper, cayenne, and vinegar to pot, raise heat, and boil, whisking constantly, until sugar and salt dissolve, 1 minute.

  3. Remove from heat; whisk in lemon juice and hot sauce. Serve warm.

Cook's Notes

This BBQ sauce can be made up to two weeks ahead. Cool to room temperature, transfer to a container with a tight-fitting lid, and store in the refrigerator.

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