A reader asked about a recipe from Free Press columnist Bob Talbert, who died in 1999. In Talbert’s column, he talked about vacationing in the South and mentioned Carolina ‘cue, as in barbecue. Talbert described the differences in barbecue sauces and wrote that, “one that really brings the pork to life without overwhelming it, is a thin, but strong pepper and vinegar barbecue sauce which is famous in North Carolina.”
I made the sauce and used it on one small slab of baby-back ribs – a personal favorite – baked in the oven. But you can easily cook these low and slow on the grill.
The sauce works great as a marinade, but you can also use it as a basting sauce to continually brush on meats while cooking. If making ribs, for example, you can use some of the sauce to marinate the ribs and reserve the rest to brush on.
Carolina eastern-style barbecue sauce
Makes: 3 cups; total time: 15 minutes
3 tablespoons crushed red pepper
3 tablespoons freshly ground pepper
3 tablespoons of salt
1/4 cup molasses
4 cloves of garlic, minced
1 quart of white vinegar
Mash together all ingredients but the vinegar; stir in the vinegar and mix. Allow to stand for several hours.