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Dad’s Vinegar BBQ Sauce

Yield: about 2-3/4 cups

This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction meant for mixing into cooked meats like pulled pork and chicken.


  • 1-1/2 Tbs. olive oil
  • 1 small yellow onion, thinly sliced crosswise (1-1/4 cups)
  • 2 cloves garlic, thinly sliced
  • 2 cups apple-cider vinegar
  • 2 Tbs. cane sugar
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. molasses
  • 1 Tbs. soy sauce
  • 1 Tbs. tomato paste
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • 1/2 tsp. cayenne

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 25
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): .5
  • Cholesterol (mg): 0
  • Sodium (mg): 125
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 0


  • In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until the onion is soft and just beginning to turn golden, 5 minutes.
  • Add the vinegar, sugar, Worcestershire, molasses, soy sauce, tomato paste, black pepper, pepper flakes, salt, and cayenne. Increase the heat to medium high, and bring to a boil, stirring as the sauce heats.
  • Once the sauce reaches a boil, turn off the heat, stir, and cover. Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.


This sauce can be blended for a smoother consistency.


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