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Lexington Style Barbecue Sauce

Scott Phillips

Yield: Yields about 4 cups.



  • 3 cups cider vinegar
  • 3/4 cup tomato ketchup
  • 6 Tbs. light brown sugar
  • 3 Tbs. granulated sugar
  • 1-1/2 Tbs. kosher salt
  • 2-1/4 tsp. finely ground white pepper
  • 2-1/4 tsp. red chile flakes
  • 3/4 tsp. freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 100
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 1580
  • Carbohydrates (g): 27
  • Fiber (g): 1
  • Protein (g): 0


  • In a medium bowl, whisk all the ingredients together and let sit for at least 10 minutes. The longer the sauce sits, the hotter it gets, as the vinegar brings out the heat of the chile flakes (so start with the amount of chile flakes called for and then add more to taste). Pour the sauce in a vinegar style bottle so you can pour and store it easily. It will keep almost indefinitely in the refrigerator.


Rate or Review

Reviews (3 reviews)

  • Gerken1 | 10/25/2014

    Love this recipe! I made a couple changes, used half white vinegar and added 3 more tablespoons sugar. Tastes just like Blues hog Tennessee red sauce.

  • nlcarlson | 05/13/2011

    Really tart. Ended up squeezing in some more ketchup and a clove of garlic. Excellent results!

  • ChristineH2 | 05/12/2010

    This is wonderful with the pulled pork. Have made it about 6 times and it is finger licking good!

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