There are more types of barbeque sauce recipes than even the most prolific BBQer could make in a summer. But if you hail from Virginia or the Carolinas, you know that, really, there's only one type of recipe a real BBQer will use: vinegar barbeque sauce recipes.

If you're used to the thick, tomato-based sauces you'll find in Kansas City or Memphis barbecue, your first taste of a vinegar-based bbq sauce might be a little off-putting. But two mouthfuls later, I promise you'll be addicted.

That's probably enough chatting... after all, you came here because you already know you want a recipe for vinegar bbq sauce! I'm preaching to the converted, aren't I?

Fine then. But just one more thing: if you try any one of these recipes as a finishing sauce for a pulled pork sandwich, you'll be sending me thank-you cards all summer, I promise. I like the ones with kittens on the front, by the way.

This sauce tastes amazing on anything, of course... but if you haven't tried it on pulled pork, you haven't lived. If you don't like a very thin vinegar sauce, reduce the amount of water.

Ingredients:
2 C. white vinegar
2 C. apple cider vinegar
2 C. purified water
1/3 C. ketchup
1/8 C. hot sauce
1 tbsp. sugar
1 tbsp. red pepper flakes
2 tsp. salt

Instructions: Mix everything together in a medium saucepan. Bring to a simmer over low heat and cook 30 minutes, stirring occasionally.

This is one of the best mustard based vinegar barbeque sauce recipes you'll ever taste. The maple syrup gives it a rich sweetness, and the combination of apple cider vinegar and dijon is to die for. Just a tip: it's great with a touch of extra pepper.

Ingredients:
1 C. apple cider vinegar
6 tbsp. dijon mustard
2 tbsp. maple syrup
4 tsp. Worcestershire sauce
1 tsp. hot sauce
1 C. vegetable oil
2 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: Combine all ingredients in a bowl, or shake together in a large jar. Store in the refrigerator up to several months.

With a little touch of extra brown sugar, this vinegar bbq sauce is the perfect balance between sweet and spicy. I add the optional jalepeños, but watch out... it's hot.

Ingredients:
1 C. white vinegar
1 C. cider vinegar
1/2 C. packed brown sugar
1 tsp. cayenne pepper
1 tbsp. red pepper flakes
1 tsp. salt
1 tsp. freshly ground black pepper
1-2 jalepeño chilis, split (to taste, optional)

Combine all ingredients in a large jar. Pop in the refrigerator overnight. Use liberally as a finishing sauce for pulled pork or... whatever.

I call this "all aboard" because it seems like elements of all the vinegar barbeque sauce recipes ever thought up can be found in this recipe, which is both vinegar-based, tomato-based, and mustard-based.

The splash of white wine gives it a flavor that you don't find in other vinegar barbeque sauce recipes. And if you can find it, add the liquid smoke. It gives this recipe a whole different dimension.

Ingredients:
1/4 C. brown sugar, packed
1/4 C. Worcestershire sauce
1/4 C. yellow mustard
2/3 C. ketchup
1 tbsp. freshly ground black pepper
1 tbsp. red pepper flakes
1-2 tbsp. salt, to taste
2 C. apple cider vinegar
1 1/3 C. filtered water
2/3 C. white wine
1/2. tsp. liquid smoke

Instructions: In a medium sized saucepan, combine all ingredients. Bring to a boil. Reduce heat to low and cover. Simmer, stirring occasionally, about 30 minutes.