Food & Cooking Recipes Recipes by Region Southern Recipes North Carolina BBQ Sauce 3.1 (24) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 Yields cup This tangy barbecue sauce goes especially well with Pulled Pork. Ingredients 8 tablespoons butter 1 tablespoon tomato paste 2 tablespoons light-brown sugar 1 teaspoon coarse salt ¼ teaspoon ground black pepper 1 teaspoon ground cayenne pepper ½ cup apple cider vinegar 2 tablespoons lemon juice 1 teaspoon hot sauce, such as Tabasco Directions Melt butter in a saucepan over medium heat. 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. 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. Rate it Print