Preparation Time: 5 minutes
Yield: 1 cup (250 ml)
This style of sauce is considered to be the mother of American barbecue sauces, it can be traced back for several centuries. There are descriptions of Caribbean Island barbecues dating back to the 1500s, the meat would be cooked and basted with lemon juice and crushed red peppers. Its most likely that this traditional method of cooking was introduced to the United States by the slaves in the early 19th century. The Eastern BBQ style uses no tomatoes, resorting to a tangy blend of vinegar, spices, and crushed red peppers. You will notice that they resorted to vinegar instead of lemon juice, because lemons were hard to come by if you lived north of Florida.
- 1 cup (250 ml) cider vinegar
- 2 tbsp (30 ml) brown sugar
- 2 tsp (10 ml) ground pepper
- 2 tsp (10 ml) hot pepper sauce
- 1 tsp (5 ml) salt
- 1 tsp (5ml) cayenne pepper
- Measure, and combine all the ingredients in a lidded jar.
- Seal and shake until all the components are well blended.
- You may use immediately, store any leftover sauce at room temperature for up to 2 weeks.
Use this BBQ sauce to baste your meat, while slow cooking on the BBQ. Also a bright and tangy dipping sauce, delicious with pork and chicken. Enjoy.