Memphis Style Barbecue Sauce by bbqenthusiast

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									Memphis Style Barbecue Sauce


Despite writing mostly about Richmond barbecue and Carolina style barbecue, I have a new Memphis style
barbecue sauce and I believe I have it pretty close to my liking. I hope you try it and give me your feedback.
I try to use all natural ingredients no ketchup or premixed sauces if I can stand it (except for the two listed
below).


- 2 tablespoon butter
- 1/2 small onion, grated
- 2 garlic cloves, minced as much as possible
- sea salt and ground pepper
- 1 1/2 cups tomato sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Mae Ploy Sweet Chili Sauce( this is the only packaged one I use)
- 1/4 teaspoon cayenne pepper or Tabasco
- 1 tablespoon molasses


Directions


1. Saute onions in butter over medium/low heat. I find sauteing is better if you leave covered initially under,
lower heat and then remove and saute to perfection as the heat increases for the perfect caramelized onions.
Add garlic about halfway through this process and saute. Add the tomato sauce and then season with salt
and pepper. Bring to slow boil for 2-3 minutes. Add vinegar, brown sugar, Worcestershire, and tablespoon
of molasses, chili sauce, and cayenne/Tabasco. Bring to a simmer. Cook, stirring occasionally, until slightly
thick, about 5 minutes. Apply.


Richmond barbecue

								
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