When I went to college in North Carolina, I noticed that most of the local BBQ enthusiasts strongly preferred their red, vinegar-based sauce over the sweeter, mustard-based version that is more frequently made in South Carolina. I suspect there is some local bias there, as both sauces are truly incredible. This recipe is for a South Carolina-style BBQ sauce.
South Carolina-Style BBQ Sauce
- 1 cup classic yellow mustard
- 3 Tbsp ketchup
- ½ cup honey
- 3/8 cup brown sugar
- ½ cup apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 2 tsp of your favorite hot sauce
- ½ tsp kosher salt, or more to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne powder
- Whisk together all of the ingredients in a pot on the stove.
- Bring ingredients to a gentle simmer, stirring continuously.
- Cook for 5 minutes, and then turn off heat and allow the sauce to cool down.
- Serve warm, over anything from pulled pork to roasted vegetables.
- Cool leftover sauce in the fridge until ready for later use.
This sauce will keep great in the fridge for up to a week after you make it.