East Carolina Barbecue Sauce

• Gluten free

• Condiments

  • 2 tbsp Molasses
  • 1 tbsp Mustard, ground dry
  • 1 tbsp Worcestershire

• Baking & Spices

  • 1 cup Brown sugar, packed dark
  • 1/2 tsp Cayenne pepper
  • 4 tsp Cornstarch

• Oils & Vinegars

  • 2 cups Cider vinegar

• Dairy

  • 1/2 cup Butter

Found on noblepig.com

Ingredients

• 2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
• 2 Tablespoons molasses
• 1 Tablespoon ground dry mustard
• 1/2 cup butter
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon Worcestershire
• 1 cup packed dark brown sugar
• 4 teaspoons cornstarch

Directions

• In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle. Serve over pulled pork.