Dad’s Vinegar-Pepper Mop Sauce Recipe for Ribs
A thin South Carolina vinegar-pepper mop sauce for brushing on ribs as they cook, with enough tang and heat to season without covering the meat
What is a mop sauce?
A mop sauce is a thin, vinegar-based barbecue sauce brushed onto meat as it cooks. Unlike a thick finishing sauce, it adds light layers of tang, pepper and seasoning without coating the meat. Vinegar-pepper mops are part of South Carolina’s whole-hog tradition, and this family recipe is especially well suited to ribs.
That style of thin vinegar-pepper sauce reaches back into the history of barbecue itself.
A South Carolina mop sauce in action
Watch South Carolina pitmaster and James Beard Award winner Rodney Scott demonstrate why it is called a mop sauce as he applies one to a whole hog and steak:
In an appearance on The Today Show, Scott revealed the ingredients in his version. You can find the pitmaster’s own mop sauce recipe, rib rub, and complete barbecue ribs recipe on Destination BBQ.
How do you use mop sauce on ribs?
Brush a thin layer over the ribs during the cook rather than pouring it on. Reapply occasionally, giving the surface time to dry between coats so you season the meat without washing away the developing bark.
On quicker-cooking meats such as chicken or steak, brush the sauce on when you turn the meat. Whatever you are cooking, use light coats rather than soaking the surface.
Will mop sauce make ribs soggy?
Not when you apply it lightly. Thin coats add flavor and surface moisture, then cook off between applications. Heavy or overly frequent coats can soften the bark, so brush rather than drench the ribs.
Dad’s South Carolina mop sauce recipe for ribs
This family recipe is a thin South Carolina vinegar-pepper mop made primarily for ribs. Brush it on lightly during cooking to add tang and peppery flavor without coating the meat in a thick sauce.
It was submitted anonymously as “Dad’s Mop Sauce.” We do not know whether Dad was the contributor or the contributor’s father, but the recipe has become one of the most popular sauce recipes on Destination BBQ.
Dad’s Mop Sauce for Ribs
A thin, tangy South Carolina vinegar-pepper mop sauce made especially for ribs, brushed on during cooking to build layers of flavor.
Ingredients
- 2 cups apple cider vinegar, Heinz
- 1/2 cup white vinegar, Heinz
- 1/2 cup apple juice
- 1/4 cup dark brown sugar, firmly packed
- 1 tbsp Kosher salt, or any coarse salt
- 1/2 tbsp black pepper, freshly ground
- 1/2 tsp cayenne pepper
- 1/2 tsp sweet paprika
Instructions
- Place all ingredients in a saucepan and bring to a boil.
- Stir and reduce heat to low and simmer for 15 minutes.
Notes
I prefer to make this the day before cooking, around the same time I season my ribs. Let the sauce cool briefly, then transfer to a covered container and refrigerate promptly overnight. Baste ribs every hour during cooking. Pour sauce for basting into a separate bowl and discard any sauce that has touched raw or undercooked meat.
Need help planning your cook? Check our collection of BBQ Tools for a growing library of quick calculators and planning guides.
Nutrition Information:
Yield:
24Serving Size:
2 tablespoons mop sauceAmount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 240mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
Nutrition is an estimate per 2 tablespoons of prepared mop sauce, based on roughly 3 cups of sauce after simmering (24 servings). It includes the brown sugar, apple juice, vinegars, and spices and assumes Morton coarse kosher salt; brands and evaporation during simmering can change the numbers, especially sodium. This is a cooking mop, and not all sauce brushed onto ribs will remain on the meat or be eaten. Meat is not included.
Dad’s vinegar-pepper mop sauce also works well with Rodney Scott’s ribs recipe and his collard greens, where vinegar-pepper sauce adds an important finishing flavor.
You can also use it in Rodney Scott’s smoked turkey recipe. There seems to be a trend here.
If you’re looking for a different but equally authentic finishing sauce for when your barbecue comes off the grill, try the sauce my wife made famous among all our friends.
More South Carolina sauce recipes
Explore a few more traditional and restaurant-inspired barbecue sauces from across South Carolina:
- Eastern South Carolina vinegar-pepper sauce
- Jay Phillips’ whole-hog sauce
- Swig & Swine’s mustard sauce
- Home Team BBQ’s Alabama white sauce
For more sauces, rubs, hash, meats, and sides, explore our collection of traditional recipes in SCBBQ Recipes: Going Whole Hog.
I have a huge respect for Rodney and the joint in Hemingway is incredible even today. But never, never use a mop with sugar in it. The right meat, the right smoke and the right cooking time, please let me taste that meat, maybe with a bit of vinegar and pepper before you slather on sweet.
Can’t even view the fecking video because of all the ads covering it up!
Apologies, Mark. That is an embedded YouTube video, so not sure if the ads are from there or from our site. Either way, that’s not a good user experience, so I apologize and will see what I can do to alleviate that. If others are having a similar problem, here is a direct link to the video: https://youtu.be/HyC8Cq7Wuk0