South Carolina-Style BBQ Sauce

[UWFSAE]

Here's a pretty easy take on the traditional South Carolina style of BBQ sauce.  I'd definitely recommend using a higher quality cider vinegar in this preparation:

CAROLINA STYLE BBQ SAUCE

1  Cup French's Yellow Mustard
3/4 Cup cider vinegar
1/3 Cup light brown sugar
1/4 Cup demara sugar (can substitute Turbinado)
1/4 Cup  beer (a decent lager, let it go flat)
2 Tbsp melted salted butter
2 Tbsp ancho chili powder
1 Tbsp Worcestershire sauce
1 Tbsp garlic powder
1 Tbsp minced dried onion
1 Tsp  ground black pepper
1 Tsp white pepper
1/2 Tsp Liquid Smoke (Hickory Flavor)
1/2 Tsp celery salt
1/2  Tsp cayenne pepper

Mix all ingredients except butter and liquid smoke.  Bring to a slow boil, reduce heat and simmer for 20 minutes. Add butter and liquid smoke and simmer for an additional 10 minutes. Let cool and can be stored in the refrigerator for several weeks.

NOTE:  This will reduce during the 30 minutes total of cooking but will still be thinner than a typical ketchup-based sauce.

 

[psoltesz]

This looks great, thanks for the recipe.  I will have to try it next time I make some baby backs.

  - Phil

 

[afratki]

Whipped up a batch of the Carolina BBQ sauce last night for the ribs I'm smoking today. This is the first mustard based BBQ I've ever had and it has a really good flavor. I can't wait to put it on the ribs!

 

[afratki]

The Carolina sauce was a big hit!

I prepared 3 racks of ribs using 3 different sauces (St. Louis style and Sweet Baby Ray's) and by the lack of leftovers from the Carolina rack, I'd say it was everyone's favorite.

Thanks for the recipe Joe

 

[UWFSAE]

I'm pleased it worked for you Andrew.  One thing that really sends it over the top is to saute 1/4 onion, VERY finely minced, in bacon fat along with some minced garlic, then add that to about 1/3 of your liquid ingredients and blend it to a pureed consistency before adding the rest of the ingredients and cooking as prescribed.

I'm partial to smooth sauces rather than chunky sauces so you could easily skip the blending ...

 

[DivotMaker]

Once again, Joe, I'm in awe of your culinary senses!  What a great blend of ingredients!  Can't wait to try this one!

 

[barelfly]

just made a batch of this to go with some ribs that are about to go on. I don't recall having a mustard style sauce, it's not something that is offered at the few restaurants I go to here in NM. But, I had a taste of some last week in Nashville and loved it. So, here we go!