This Lexington dip recipe (or is it Piedmont sauce?) is similar to mopping sauces from the West of North Carolina.
BBQ sauce gets complicated round those parts and everyone seems to have their own precise opinion.
This is fairly thin and liquid, like all mopping sauces - much like the mopping sauce from the east part of North Carolina.
It's designed to be thin so that the meat - i.e. invariably pork, most likely a whole hog roast soaks it up - after repeated basting, and along with hickory smoke, takes on the strong and tangy flavor.
This is in contrast to say, Kansas City BBQ sauce which is so viscous it doesn't really pour without the assistance of a spoon.
This one still has a strong tomato base and includes a whole range of other flavors.
2. Fry to chopped onion, garlic and ginger until it becomes translucent, then add the spices you mixed together previously.
3. Add the remaining ingredients: Ketchup, water, vinegar, sugar, and Tabasco. Mix it round and let it simmer for 20 minutes or more, until it thickens somewhat.
4. Adjust the seasoning or Tabasco as you see fit.
5. This homemade BBQ sauce recipe is used as a mopping sauce to be basted on smoked pork (shoulder traditionally in the west of North Carolina). Slather it on thickly every 60 to 90 minutes of the smoking time.
Above - here is the end product, tender smoked pork, with a nice bark.
When your meat has finished cooking shred it up and mix it with the remaining BBQ sauce. But, before you do that, heat up and boil the sauce - you been dipping a brush that's been in contact with raw pork, remember.