Western South Carolina Barbecue Sauce Recipe

This Western South Carolina barbecue sauce recipe is perfect for pork. It's rich, full bodied and with a ketchup base, the type of sauce that you'd find in the upstate and Savannah River areas.

Not to be confused with the heat of the Eastern North Carolina Vinegar Sauce, this Western South Carolina BBQ sauce has much deeper and more complex flavor.

It is also a bit more complicated to make (although still only 30 mins to prepare) with the ketchup going in as the sauce cools because mixing ketchup into a less viscous liquid can result in lumps. You've just got to be patient and keep stirring.

So for the Western South recipe follow these steps and you’ll get approximately 2 cups worth (just short of a pint) and you’ll need to get the food processor out.

Yield:- Just under 500ml or ½ pint

Preparation Time:-10 mins
Cooking Time:-20 mins

Total Time:-30 mins


  • 1 tablespoon vegetable oil
  • ½ medium onion (loosely cut up)
  • 2 medium garlic cloves
  • 120 ml or ½ cup cider vinegar
  • 120 ml or ½ cup Worcestershire sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon dark brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 235 ml or 1 cup ketchup


Blitz the onion and garlic in a food processor until it’s well minced then heat a medium saucepan gently with the oil and the fry off the onion and garlic over medium heat until they’ve gone soft and translucent in color - this will take about 3-4 minutes & take care not to burn.

Throw in the rest of the ingredients (apart from the ketchup), bring to the boil and then turn the heat off. Now add the ketchup and stir gently as it cools and thickens, keep stirring until you've got rid of any lumps or until your arm falls off - whichever occurs first.

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See Also:-

Eastern North Carolina Vinegar Sauce
Homemade Bar-b-que Sauce
Diabetic Barbecue Sauce Recipe
Low Carb Barbecue Sauce Recipes
Barbecue Rubs
BBQ Marinades

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