If you’ve ever had barbecue in South Carolina, you know it’s not about tomato — it’s all about mustard. This Mustard Vinegar Sauce brings together the region’s signature flavors: tangy yellow mustard, sharp cider vinegar, and a kiss of sweetness from honey and brown sugar. It’s bold, balanced, and built for slow-smoked meat.
Unlike heavy tomato-based sauces, this one cuts through the richness of pulled pork or brisket, waking up every bite with a clean vinegar snap and a little peppery heat. Whether you mop it on ribs, drizzle it over smoked chicken, or stir it into coleslaw, this sauce delivers that unmistakable Carolina bite.
Make a big batch — it stores well in the fridge and only gets better with time as the flavors meld.
Ingredients
- 2 cup yellow mustard
- 1 cup apple cider vinegar
- 0.5 cup local honey
- 0.5 cup brown sugar
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp garlic
- 1 tbsp red pepper flakes
- 2 tsp black pepper
Instructions
- In a medium saucepan, combine mustard, vinegar, honey, brown sugar, ketchup, Worcestershire sauce, and garlic paste.
- Whisk together and bring to a gentle simmer over medium heat.
- Add red pepper flakes and black pepper, stirring well.
- Simmer for 10–12 minutes until slightly thickened.
- Remove from heat and let cool to room temperature.
- Store in a sealed glass jar in the refrigerator for up to a month.
Serving Tips
Brush over ribs in the last few minutes of smoking, drizzle on pulled pork sandwiches, or serve as a dipping sauce for smoked sausages. It’s also excellent as a marinade for chicken wings or a zesty dressing for slaw.