A grilling sauce from the Food Network chef. "To many Americans, barbecue sauce is red, sweet and smoky — end of story. But there's a whole barbecue culture out there that knows that is just the tip of the barbecue iceberg. Sauces vary by region, and this one is from the eastern reaches of North Carolina. It's a vinegar-based sauce, nicely acidic and seasoned with red flecks of ancho and cayenne chili powders. Those North Carolinians are up to something: I just love how the tangy sauce complements the smoky pulled pork."
3 cups apple cider vinegar
1/2 cup ketchup
2 tbsp ancho chili powder
2 tbsp packed light brown sugar
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 tsp cayenne or chili de árbol powder
Step 1: Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper and cayenne in a medium saucepan and bring to a boil over high heat. Cook for 1 minute.
Step 2: Remove from the heat and let cool to room temperature. Divide the sauce between 2 bowls, reserving half for mopping and half for serving. (The sauce can be made 1 week in advance and kept, covered, in the refrigerator. Bring to room temperature before using.)
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay's Barbecue Addiction (2013 Clarkson Potter).