Name: Melvin's BBQ - James Islands Vinegar BBQ Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups apple cider vinegar; 0.5 cup water; 0.5 cup ketchup (gluten-free); 0.25 cup light brown sugar, packed; 2 tbs granulated sugar; 1 tbs Worcestershire sauce (gluten-free); 1 tbs molasses; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika; 1 tsp onion powder; 0.5 tsp garlic powder; 0.25 tsp red pepper flakes; 1 tsp yellow mustard (prepared); 1 tbs olive oil

Method

Vinegar BBQ Sauce

1
Prepare
Measure all ingredients and have them ready. Use gluten-free ketchup and Worcestershire sauce to keep the sauce gluten-free.
2
Sauté aromatics (optional)
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add a pinch (about 1/8 tsp) of onion powder and garlic powder to the oil and stir for 20–30 seconds until fragrant. This step builds flavor but can be skipped for a raw-style sauce.
3
Combine liquids and sugars
Add 2 cups apple cider vinegar, 1/2 cup water, 1/2 cup ketchup, 1/4 cup packed light brown sugar, and 2 tablespoons granulated sugar to the saucepan. Stir to dissolve the sugars.
4
Season
Stir in 1 tablespoon molasses, 1 tablespoon gluten-free Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes and 1 teaspoon prepared yellow mustard. Whisk until uniform.
5
Simmer
Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and continue to simmer, uncovered, stirring occasionally, for 12–15 minutes. The sauce should reduce slightly and the sharpness of the vinegar will mellow. If you prefer a thinner sauce, simmer for less time; for slightly thicker, simmer up to 20 minutes.
6
Adjust and finish
Taste the sauce and adjust seasoning: add up to 1 additional tablespoon brown sugar or 1–2 teaspoons granulated sugar to sweeten, or 1–2 teaspoons vinegar to increase tang. If too sharp, a pinch more salt can help balance. Remove from heat and let cool about 10 minutes.
7
Blend (optional)
For a smoother, more integrated sauce, transfer to an immersion blender or regular blender and pulse once or twice until uniform. Be careful with hot liquids and vent blender lid slightly.
8
Store
Transfer sauce to a clean jar or bottle. Cool completely, then refrigerate. Sauce will keep 2–3 weeks refrigerated. Shake or stir before use.
9
Yield / Usage
This recipe yields approximately 16 fl oz (about 473 ml) of vinegar-based BBQ sauce — enough for basting or as a table sauce for 4–6 people.

Vinegar Bbq Sauce Recipe

Ingredients