This vinegar-based BBQ sauce is popular in North Carolina. You can use it as a basting sauce or mix it into cooked meat when ready to eat.
Ingredients
- 1 cup cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 0.5 teaspoons cayenne pepper
Instructions
-
1
Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mixed Beans and More
A main dish of mixed beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.
Papas con Chorizo (Mexican Chorizo and Potatoes)
The bold, delicious flavors of this traditional Mexican chorizo and potato recipe are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, hot sauce, and a side of avocado. Home- or store-made chorizo is best; however, feel free to use your favorite brand.
Chef John's Corned Beef and Cabbage
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.