Kentucky Black Vinegar BBQ Sauce

Recipe by Catherine Neville

In western Kentucky, mutton is traditionally served. Not to be confused with lamb (or even goat), mutton is the meat of an adult sheep that’s more than a year old. Wool production increased in this part of the country after the Tariff of 1816 was passed, protecting U.S. businesses from overseas competition. This suddenly made wool more profitable, and the trade flourished. After the sheep aged and no longer gave high-quality wool, they were destined for the dinner table. Not typically found on American plates, mutton has a strong flavor and tough texture that benefits from a long, slow smoke and a sharp, vinegary, warmly spiced sauce. The region’s “black vinegar” sauce doesn’t contain actual black vinegar, which is an East Asian condiment. Rather, the inky color comes from a healthy dose of Worcestershire sauce, an anchovy funk that matches mutton deliciously. Notable in the following recipe is the lack of chiles: Unlike other barbecue sauces, the only heat found in Kentucky’s black vinegar sauce is from freshly ground black pepper.

Kentucky black vinegar sauce

  • 2 tsp grapeseed oil

  • 1 small yellow onion, minced

  • ½ cup Worcestershire sauce

  • ¼ cup distilled white vinegar

  • ¼ cup water

  • 1 Tbsp freshly squeezed lemon juice

  • 3 Tbsp brown sugar

  • ¼ tsp ground allspice

  • ¼ tsp ground cloves

  • ¼ tsp ground nutmeg

  • ¼ tsp onion powder

  • ¼ tsp freshly ground black pepper

  • 1 tsp sea salt

| Preparation | In a medium saucepan over medium heat, heat oil. Add onion and sauté until just golden. Add remaining ingredients and increase to high heat. Bring to a boil, and then reduce heat to allow sauce to simmer for 10 to 15 minutes. Cool slightly and then strain out onion if desired.

Catherine Neville