East South Carolina Sauces

• The origin of the first barbecue sauce is unclear, but many east South Carolina residents swear the sauce came from their region. Regardless of where the sauce has come from it has become a staple condiment for many. To make a Carolina-style rib sauce, mix 1 cup of white vinegar, 1 cup of apple cider vinegar, 1 tablespoon of brown sugar, 1 tablespoon of cayenne pepper, 1 tablespoon of Tabasco sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Pour in a jar and keep in the refrigerator for two days before using.
  
  

Mustard-based South Carolina sauce

• Blend the perfect South Carolina sauce by mixing in a bowl 1/2 cup of prepared mustard, 1/4 cup of apple cider vinegar, 3 tablespoons of brown sugar, and 1/2 teaspoon each of white pepper, cayenne powder, black pepper, paprika, and Worcestershire sauce. Mix up well in a jar and serve. The sauce can be kept in the refrigerator for up to two weeks
  
  

Kansas City sauce

• Kansas City is home to dozens of barbecue restaurants that have been around for years. To make your own version of their spicy-sweet sauce, heat 3 tablespoons of oil in a saute pan with two cloves of minced garlic. Add 1 cup of ketchup, 1/4 cup vinegar, 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons of paprika, 1 tablespoon of chili powder, and 1 teaspoon of cayenne. The great thing about this recipe is that you can control how spicy you want it by adjusting how much chili powder and spices you pit in. Sugar burns at high heat, so be sure not to use sugar on your meat if you are cooking it for long lengths of time.
  
  

Texas sauce

• Texas is famed for its rich barbecue culture. To make a typical Texas sauce, mix in a pot 2 cups ketchup, 1/2 minced onion, 2 minced garlic cloves, 1/2 cup Worcestershire sauce, 1/3 cup lemon juice, 1 tablespoon molasses, 1 tablespoon malt vinegar, 2 teaspoons kosher salt, 2 teaspoons of Creole mustard, 1 teaspoon of red chili flakes, 1 teaspoon Tabasco, and 1/2 teaspoon of thyme. Cook for 10 minutes and serve.