In South Carolina, barbecue is flavored with mustard as a dominant
ingredient rather than just an incidental spice. But vinegar makes its
appearance here as well, plus some hot sauce. As in North Carolina, the
sauce is primarily used over smoked pork. But you could serve this over
grilled pork chops.
Ingredients
3/4 cup yellow “ballpark” mustard
1/4 cup cider vinegar
1/2 cup sugar
1 1/2 tablespoons butter
2 teaspoons salt (or to taste)
2 teaspoons Worcestershire sauce
1 1/4 teaspoons freshly ground black pepper
2 teaspoons Louisana-style hot sauce, or more to taste
Instructions
Combine all the ingredients in a saucepan, stirring to blend, and simmer
over a low heat for 30 minutes. Let stand at room temperature for 1 hour
before using.
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