Steven Raichlen's Barbecue! Bible


Lexington Vinegar Sauce

Recipe from Steven Raichlen's BBQ USA

Where do you stand in the great eastern North Carolina versus western North Carolina sauce fight? Folks in the eastern part of the state like a sauce that’s based on vinegar, while in the west they prefer a sauce that’s slightly sweeter and tinted red with ketchup.


  • Yield: 3-1/2 cups
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  • 2-1/2 cups cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce (preferably Crystal hot sauce)
  • 4 teaspoons salt
  • 4 teaspoons hot red pepper flakes
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white pepper
  • 1-1/2 rub reserved from Lexington Pulled Pork Shoulder, or your favorite barbecue rub

Step 1: Combine the vinegar, ketchup,brown sugar, hot sauce, salt, hot red pepper flakes, black pepper, white pepper, and rub in a large nonreactive bowl with 1/2 cup of water. Whisk until the sugar and salt dissolve. Alternatively, place the ingredients in a large jar and shake to mix.

Step 2: Store in a jar in the refrigerator and the sauce will keep for several weeks. bring to room temperature before using

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