Lexington red dip

In the area west of Raleigh in North Carolina, the area also known as Piedmont, this thin vinegar dip is served alongside pulled/chopped pork shoulder. It is also used as the dressing for red slaw. As you travel towards the west, tomato becomes a more common addition to the BBQ sauce, hence the name, red dip.

Lexington Red Dip Credit: Mark Roper

• makes

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 cup cider vinegar
• 1 cup ketchup
• ½ cup white vinegar
• ⅓ cup brown vinegar
• 1 tbsp brown sugar
• 3 tsp salt
• ½ tsp hot sauce (see Note)
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper

Use this sauce to make our Ultimate BBQ pulled pork.

Instructions

Bring all the ingredients to the boil and then remove from the stove and allow to cool. Serve next to pulled pork or through cabbage to make red slaw. 

This sauce lasts for 3 months and it can be kept in the pantry rather than the fridge.

Note

• Louisiana hot sauce was used in this recipe, but any hot sauce can work here.

Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Lance Rosen. 

This recipe was published in Temples of BBQ, by Lance Rosen (templesofbbq.com.au, hbk, $49). Read our review here. 

This is part of our Ultimate BBQ series. For recipes, our guide to American BBQ and tips on smoking, head here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.