Lexington Dip (Western Carolina BBQ Sauce)

March 4, 2015

Lexington Dip (Western Carolina BBQ Sauce) - kvalifood.com

The midpoint between Eastern Carolina vinegar sauce and thick Kansas City style. Vinegar-forward like its Eastern cousin, but with enough ketchup to give it a pink-to-garnet color. In Lexington, North Carolina, they call BBQ sauce “dip.” Used both as a mop and a table sauce, primarily on pork shoulder.

Ingredients

Makes ca. 480 ml

240 ml apple cider vinegar
60 ml ketchup
60 ml apple juice
35 g light brown sugar
1 tbsp kosher salt
1 tsp crushed red pepper flakes
1 tsp ground black pepper
1 tsp hot sauce

Directions

Combine all ingredients in a jar or bottle. Seal tightly and shake until the sugar and salt dissolve.
Refrigerate for at least 3 hours. Overnight or longer is better - the flavor continues to develop for days.
Shake well before using.

Notes

The apple juice adds a subtle fruitiness. Water works if apple juice is unavailable, but the sauce will be less interesting.
For a thinner, more moppable consistency, add up to 60 ml (1/4 cup) water.
A week of resting in the fridge produces the best flavor.
Keeps for several weeks refrigerated.