Carolina style barbecue sauce is vinegar and mustard based, as opposed to ketchup, tomato and molasses "Kansas City" style sauces. And this one is so good! The combination of sweet and tangy brings out the best in pulled pork and ribs.
I use maple syrup instead of sugar and it adds a nice character to the sauce. This sauce is slightly "hot". For more heat use 1/2 to 3/4 tspn. cayenne instead of 1/4 tspn.
Ingredients:
1 cup Dijon mustard
1/2 cup Vermont maple syrup (or 1/2 cup sugar and 1/4 cup water)
1/4 cup brown sugar
3/4 cup apple cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1/4 teaspoon cayenne (increase for more heat)
1 teaspoon fresh black pepper
1 teaspoon fresh white pepper
1/2 teaspoon soy sauce
2 tablespoons butter
Mix all except the soy and butter. Simmer 20 minutes, stirring often. Then stir in soy and butter and simmer another 10 minutes. After cooking, strain the sauce to make sure it is a smooth consistency. Serve warm with pork or ribs.
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