South Carolina has a few styles of barbecue sauces. There is the mustard based, tomato based and vinegar based. The one I grew up with and learned to love through the years in the vinegar based sauce throughout the Pee Dee Region of South Carolina. This vinegar and pepper sauce is sometimes referred to as a mopping sauce, since it is applied or “mopped” several times throughout the cooking process.
I have had many relatives make a variation of this recipe, which I, in turn, took a little of each to make my own version. Which is what you can do as well. If you want the sauce sweeter add a little more sugar, less spicy reduce the amount of pepper or pepper flakes, want it thicker add a little more ketchup. After all, cooking is about experimenting.
- 3/4 cup White Vinegar
- 3/4 cup Apple Cider Vinegar
- 1 tbsp Franks Hot Sauce
- 3 tbsp Yellow Mustard
- 3/4-1 cup Ketchup
- 1 cup White Sugar
- 1 cup Light Brown Sugar
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flake more for extra spice
- 1/4 tsp Cayenne Pepper
Add all ingredients to a pot. In no particular order.
Add to low heat, and stir until all contents have combined.
Set aside, and let it cool.
Bottle or add to a container with a tight lid and let the sauce site overnight.