A thin “mop” sauce, this no-cook sauce is similar to what one might find in the northern regions of the Carolinas. This sauce is milder than other barbecue sauce recipes, but don’t underestimate the extra kick you’ll get from the pinch of red and cayenne pepper.
- 1 cup apple cider vinegar
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
Whisk ingredients together in a bowl.
Place covered in a refrigerator for 4 hours to allow the flavors to meld. Store in the refrigerator until ready for use.