The typical ketchup base and sweetness of most barbecue sauces is replaced here by a more vinegary dominance, typical of a style that probably originated in the Scotch-Irish traditions of the Old South. Vinegar-centric sauces remain popular today in Georgia and parts of the Carolinas.
INGREDIENTS: Cider vinegar, apple juice, sugar, water, molasses, salt, black pepper, cayenne pepper, spices, xanthan gum