Tangy Carolina BBQ Sauce Recipe | Buns In My Oven (2024)

FAQs

How do you get barbecue sauce to stick to chicken in the oven? ›

Crank up the heat to finish.

Rather than turn on the broiler and risk burning the sauce in the final minutes, coat the chicken with the reduced sauce and turn up the oven's temperature. This makes for chicken that is sticky and burnished all over.

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

Add sweeteners: Try adding some brown sugar, honey, or molasses to your sauce. This can help balance out the acidity of the vinegar and give your sauce a sweeter taste. Add spices: Adding spices like cumin, paprika, or chili powder can help to mask the vinegary taste and give your sauce a more complex flavor profile.

You can use either flour or cornstarch to thicken BBQ sauce. Just mix together 2 tbsp (16 g) of flour and ¼ cup (62.5 mL) of water, or combine 1 tbsp (9 g) of cornstarch with 1 tbsp (15 mL) of water. Continue mixing the thickener until there are no lumps of flour or cornstarch.

Step 5: Slather with BBQ sauce.

Slather the tops of the ribs with your favorite BBQ sauce then bake for an additional 30 minutes to get a caramelized, lacquered top. Personally I like to go with a sweeter BBQ sauce like Stubb's Sticky Sweet BBQ Sauce.

Using a grill pan in the oven

Using a cast-iron grill pan (as opposed to your oven's normal grill pan) can help emulate the outdoor BBQ or 'grilling' experience inside the oven. These pans can withstand high temperatures and feature raised ridges to impart signature grill marks on your food.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

When To Put Barbecue Sauce on Ribs. We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.

Apply the sauce after the meat is ready.

Some sauces are great right from the bottle, but most sauces benefit from baking on the meat and they might even caramelize. If you are cooking over indirect heat, low and slow at about 225°F, and you should be, you can add the sauce about 30 minutes before removing the ribs.

Carolina BBQ Sauce

It's a rich, spicy, and tangy sauce made with yellow mustard that gets slathered on pork. North Carolina has a vinegar-based BBQ sauce. It's mostly cider vinegar, salt, and red pepper flakes.

What is tangy BBQ sauce made of? ›

Ingredients: High Fructose Corn Syrup, Water, Tomato Paste, Red Wine Vinegar, Distilled Vinegar, Salt, Contains 2% Or Less: Modified Food Starch, Spices, Soy Sauce (water, Soybeans, Wheat, Salt), Soybean Oil, Dextrose, Xanthan Gum, Natural Smoke Flavor, Garlic Powder, Cellulose Gum, Chili Peppers, Caramel Color, Sodium ...

Tangy foods, like vinegar and lemon juice, have a sharp, acidic flavor. Your salad will taste better if you pour plenty of tangy salad dressing on it. If you like tangy flavors, you'll probably enjoy lemonade that's not too sweet, as well as foods like blue cheese, lime-flavored Thai dishes, and plain yogurt.

Thicken (Or Don't): We like to let our sauce boil and reduce down by about a third. This makes for a thicker sauce with a bit more body. You can boil it for as long as you like – the longer you boil it, the thicker it will be. The less you boil it, the thinner it will be!

Brown sugar will do more to thicken up your sauce than molasses will, and it has a more simple and sweet taste. It has more depth than white sugar, but it is easier to deal with than molasses, which can be sticky and cumbersome. Brown sugar can be used to cut the acidity in a tomato or ketchup-based sauce.

Add a few glugs of Frank's RedHot or Louisiana-style Crystal. Or any other spicy condiment, really: swirl in some sambal oelek, gochujang, or harissa. Play with the smoky notes found in a can of adobo sauce, or the citrus flavors in Cuban mojo. Another source of smoky flavor: smoked paprika.

To accomplish this, simply use a BBQ basting brush to apply the sauce toward the end of the cook (aim to have it on for about 10 minutes). Don't be afraid to add a few extra coats of sauce as the clock winds down if you like a really sticky outer layer.

Yes you can, and should try it. Baking the chicken with the sauce will cook the sauce and will start caramelize some of the sauce making the chicken better (IMO). ... but you don't get any browning on the chicken, so it's a trade-off.

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.