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–+ servings
an overhead shot of an open face pulled pork sandwich with a zig zag of bbq sauce over the pulled pork and red onion and coleslaw on the other half of the bun

15-Minute South Carolina BBQ Sauce (Mustard-Based BBQ)

Rebecca Eisenberg
This mustard-based BBQ sauce is sweet and tangy with just a bit of a kick. Let it cool in the fridge overnight to give the flavors time to mingle and mellow out a little.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15 oz

Ingredients
  

  • 140 grams yellow mustard (½ cup)
  • 70 grams whole grain dijon mustard (¼ cup)
  • 105 grams honey (⅓ cup)
  • 66 grams brown sugar (⅓ cup, tightly packed)
  • 113 grams apple cider vinegar (½ cup)
  • 34 grams ketchup (2 tablespoons)
  • 15 grams Worcestershire sauce (1 tablespoon)
  • 5-10 grams hot sauce (1-2 teaspoons, optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper powder (or cayenne)
  • ½ teaspoon onion powder
  • ½ teaspoon seasoned salt (season all)
  • ⅛ teaspoon freshly cracked black pepper (a few grinds)

Instructions
 

  • Combine all of the ingredients in a medium sauce pot over medium heat. Stir well to combine and break up and dissolve the brown sugar.
  • Bring the mixture to a boil, stirring frequently to prevent burning. Then reduce to a simmer.
  • Simmer for 10 minutes, stirring occasionally.
  • Remove the pot from the heat and let cool slightly before transferring to an airtight bottle or jar.
  • Refrigerate overnight.

RECIPE NOTES

  • To cool this BBQ sauce down quickly so it thickens, transfer it to your preferred container and then place the container in an ice bath.
  • If you are using the 2X/3X buttons to scale up this recipe, please note that those buttons will only scale up the measurements to the left of the ingredients and will not scale up the measurements in the parentheses on the right.