Sweet and Tangy Carolina BBQ Sauce (Mustard-Based Classic)

A glass jar containing a thick yellow liquid with a wooden stick inside. In the background, a bowl with a honey dipper resting across it.

5 from 1 vote

Sweet and Tangy Carolina BBQ Sauce (Mustard-Based Classic)

This sweet and tangy Carolina Mustard BBQ Sauce is a Southern favorite made with yellow mustard, apple cider vinegar, brown sugar, and a hint of cayenne. Perfect for pulled pork, ribs, brisket, grilled chicken, and more, this easy homemade BBQ sauce brings bold, zesty flavor to all your backyard favorites!

Prep Time5

Cook Time5

Cooling1

Total Time1 10

Course: Condiment, Sauce

Cuisine: American, Southern

Servings: servings, 4 tablespoons per serving

Author: Jenny DeRemer

Cost: $0.31 per serving

Equipment

Ingredients

2 cups yellow mustard
1/2 cup light brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
several dashes cayenne or to taste
several dashes black pepper or to taste

US Customary - Metric

Instructions

Grab a medium saucepan and whisk in the yellow mustard, brown sugar, honey, apple cider vinegar, a pinch of cayenne, and black pepper.
2 cups yellow mustard, 1/2 cup light brown sugar, 1/2 cup honey, 1/2 cup apple cider vinegar, several dashes cayenne, several dashes black pepper
Set the pan over low heat and stir every so often. You’re aiming for gentle warmth, not a rolling boil. When the brown sugar and honey melt and the sauce just starts to bubble, you're there — about 5 to 10 minutes.
Tip: If it starts to smell like you’re making candy, dial the heat back.
Give it a quick taste. Want it sweeter? Add a drizzle more honey. Need more bite? A tiny splash more of cider vinegar never hurts. Feel like sweating a little? Go ahead and bump the cayenne. Keep it at a low simmer for another minute or two, stirring often. This is where the flavors shake hands and settle in together — a proper Southern meet-and-greet.
Tip: Adjust gently — you can always add more, but you can’t take it back once it’s swimming in there.
Take the pan off the heat and let the sauce cool to room temperature. It’ll thicken up as it cools. I give it 1 full hour. Pour the cooled sauce into a clean jar or airtight container. Pop it in the fridge for a couple of hours to let everything settle in properly. Overnight is best. Stored right, it’ll stay good for up to 3 months — if you don’t eat it all before then.

Nutrition