Lexington-Style Barbecue Sauce

This is the dividing line for North Carolina barbecue. In the Piedmont, which
includes Lexington, pork shoulders are smoked and the sauce features some
ketchup and sugar, but more sugar than sauces from eastern North Carolina and
less ketchup than sauces from western places like Memphis and Kansas City. Use
the “dip” to toss with any pulled pork, chicken or turkey; it makes an excellent
table sauce, as well. People who prefer predominantly dry, Memphis-style ribs
might like to use this sauce as a mop during the last few minutes of cooking.

Servings: 3 cups

Author:

Course:

Sauce condiments

Cuisine:

All Year

Keywords:

Barbecue

🧂 Ingredients

2 cup(s) apple-cider vinegar
1/2 cup(s) water
1/2 cup(s) ketchup
2 tablespoon(s) light brown sugar
1 tablespoon(s) hot sauce
2 teaspoon(s) crushed red chili flakes
2 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground black pepper

Instructions

1 In a medium bowl, whisk the vinegar, water, ketchup, brown sugar, hot sauce,
chili flakes, salt and pepper until the sugar and salt are dissolved. Use
immediately or store in an airtight container in the refrigerator for up to 4
weeks. Shake before using.
2 Barbecue reheats nicely in a microwave at medium power. Don’t nuke this stuff
full bore or it will dry out. Another way I like to reheat pork is to put about
an inch of water in a 3-quart saucepan and then insert a vegetable steamer. As
the water begins to simmer and steam, pile the barbecue on top of the vegetable
steamer and cover. Steam the ‘cue for 5 to 10 minutes or until heated through.