Get your smokers and grills ready for summer with this classic mustard-based barbecue sauce from South Carolina. It goes perfectly with pork. Here is the recipe.
South Carolina has a rich and proud history in barbecue. Growing up, I only knew of tomato-based barbecue sauces. Sadly, they were all I'd ever been introduced to. Little did I know there were so many other types of barbecue sauces out there, and a practically infinite variation of each of them, but each with their own unique base. This mustard-based barbecue sauce is one of them.
Mustard, you say? In barbecue sauce?
Absolutely. If you've never encountered a barbecue sauce recipe made with mustard, you're in for a taste bud awakening because it truly is a revelation.
First off, you only want to use yellow mustard. No brown mustard here, my friends. You MUST go with the classic recipes. Trust them in the south. They know what they're doing. Mustard-based barbecue sauce is tied back to the Germans who populated South Carolina in the 1700s. Germans are fond of their mustards, which accounts for its early introduction, but its overall flavor is the reason for its enduring popularity. I've seen many variations of this sauce, with a smattering of other ingredients included. This is the version I personally enjoy at home. It pairs ideally with pork - think ribs, pork chops, pork shoulder that's been smoked to tender perfection.
It's also incredibly easy to make. Toss in your ingredients and whisk away. A little bit of heating and you have a sauce ready to go. I like to make mine a day ahead to allow the flavors to mingle a bit. The choice is yours. Time to get the smokers and grills going. Here's another barbecue sauce to add to your arsenal. Enjoy!
South Carolina Mustard Barbecue Sauce - Recipe
- ¾ cup yellow mustard
- ½ cup honey
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- Pinch (or more) of cayenne
- ½ teaspoon salt
- Dash of hot sauce
- Whisk all of the ingredients together in a large bowl.
- Add to a small pot and simmer for 20 minutes. Cool.
- Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
- To serve, warm it up in a small pot and get eating!