I was searching for a western NC bbq sauce for some beef for my husband and there were none on here so I am posting this one. There are disputes about how western versus eastern NC bbq sauces are made. Some say no tomato based and some say add that ketchup! I don't really know, but this is good! Transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. I don't eat meat but love to dunk my toast in this. It's also good over grilled vegetables! I borrowed this from Allrecipes, submitted by Ogreugly.

Ingredients

32 serv.

cider vinegar↗4 cups
brown sugar↗1 cup
ketchup↗1 1⁄3 cups
butter↗1⁄4 cup
hot pepper sauce↗2 tablespoons
to taste (Texas Pete is good or Tabasco)
fresh lemon juice↗2 tablespoons
(optional)
Worcestershire sauce↗2 tablespoons
crushed red pepper flakes↗2 teaspoons
mustard powder2 teaspoons
salt↗1 teaspoon
fresh ground black pepper↗1 teaspoon

Step-by-step instructions

1
Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
2
Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
3
Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
4
Strain the sauce through a sieve to remove the red pepper flakes.
5
Store the sauce in the refrigerator.
6
Bring to room temperature before serving.
7
To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!

Source: food.com

Original recipe ↗

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