Mama’s Barbecue Sauce | NC Down East Style

Created by My Grandmother, Minnie Haskins on Daniel Hill in Wilson, NC

On a cold rainy day when the wind is howling, I need comfort food that reminds me of warm childhood memories smelling mouth-watering sensations.  An all-day rain event with cold wind gusts is such a day!  I’m baking center-cut pork chops with Mama’s homemade barbecue sauce.


  • Can of Tomato Puree (29 ounces)
  • Apple Cider Vinegar (2 Cups)
  • Molasses (¾ Cup)
  • Lemon Juice (1 Tablespoon)
  • Dried Onion (1 Tablespoon)
  • Dried Garlic (1 Tablespoon)
  • Red Pepper Flakes (2 Teaspoons)
  • Ground Black Peper (2 Teaspoons)
  • Turmeric (1 Teaspoon)
  • Paprika (1 Teaspoon)
  • Cayenne Pepper (½ Teaspoon)
  • Salt (A Pinch)
Baked Pork Chops with Homemade Barbecue Sauce


  1. Place all ingredients except molasses in a saucepan
  2. Cook on the stovetop at medium heat.
  3. When hot just before boiling point, slowly stir in molasses until it’s completely dissolved.
  4. Remove from heat.
  5. Cool to room temperature.
  6. Pour sauce into a wide-mouth Mason jar.
  7. Refrigerate before serving.
  8. When ready to use, remove the top from a Mason jar, and place it in a warm water bath for a few minutes.
  9. Stir well, and pour over meat to be baked. *Works well with pork, chicken, and beef.
  10. To make clean-up easy, bake meat with barbecue sauce in an aluminum pan. Cover with foil while baking at 300 degrees. The length of baking time is determined by the type and quantity of meat. North Carolina Down East Barbecue cooks slowly until it’s tender.

Published by Carola Jones, Artist

Indigenous Artist, Writer, Designer | Internet Techie | Pow Wow Dancer | Lover of Dyeing Cloth Especially With Indigo, Madder & Marigold | 4th Generation Hand Embroidery & Sewing Enthusiastic | Working Traveler | NC Toisnot & Mattamuskeet Tuscarora & FL Seminole | Algonquin Gullah Mixed Blood

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