Vinegar Based Barbecue Sauce
I have spent some time in Texas, the Mid-West and the Carolina’s and by far the Carolina’s have won my heart over when it comes to BBQ sauce for Pork and Chicken. This vinegar based BBQ prevents it from getting too clingy sweet and when thinned out, this sauce becomes and excellent mop sauce!
You can modify this recipe till your hearts content. I have added tomato paste the mixture to get a deep tomato based version – and it is delicious over chicken. Like any BBQ sauce do not add the sauce until your protein has completed its cooking time to avoid burning.
- 4 Ounces applewood-smoked bacon (cut into large chunks)
- 3/4 cups beef stock or broth
- 1 1/2 Cups apple cider vinegar
- 1/2 cup white vinegar
- 1/4 cup packed dark brown sugar
- 1/4 cup ketchup
- 2 Teaspoons red pepper flakes
- 1 teaspoon chipotle chile powder
- kosher salt
- Step 1
- In a medium saucepan combine the bacon, stock, vinegars, sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt. Bring this mixture to a boil, then reduce the heat to a medium low simmer until the bacon has rendered its fat. This should take 15 minutes. Remove this from the heat; set this aside to allow the flavors to develop. This should take about 20 more minutes. Remove the bacon.
- Step 2
- Reheat the sauce before serving.