Sweet and Tangy Memphis Style BBQ Sauce
I am always on the look out for new sauce recipes. This past weekend I dusted off the smoker and made some pulled pork. Dana’s family was in town and her Dad said he was a fan of Memphis style sauces. So I went around the interwebs and found this one. It was quick and easy to make and I had all of the ingredients. BTW- When you start barbecuing regularly your pantry starts to run wild. You start finding yourself stocking 30 different types of vinegar, every spice known to man and a few cases of apple juice (great for basting). I have also started to buy Mason Jars in bulk. Who knew. Back to the sauce, it is sweet, tangy and full of flavor. Not to mention, it is super simple to make. It has all powdered spices so no need to blend molten hot sauce. Basically this is a super tasty and easy sauce to make.
This sauce goes great on a pulled pork sandwich, slathered over some ribs or even as the secret ingredient for bbq baked beans.
Sweet and Tangy Memphis Style BBQ Sauce – (From Divine Dinner Party)
- 2 cups ketchup
- 1/2 cup yellow mustard
- 1/2 brown sugar
- 1/4 cup apple cider vinegar
- 3 tbs Worcestershire sauce
- 1 tbs liquid smoke
- 1 tbs onion powder
- 1 tbs chili powder
- 1 tbs ground black pepper
- 2 tsp garlic powder
- 1 tsp red pepper flake
- 1/2 tsp celery salt
- 1/2 tsp salt
Combine all of the ingredients into a non-reactive sauce pan. Whisk together so that there are no lumps.
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Bring to a simmer and cook over low heat for 25-30 minutes. Stir occasionally, making sure to keep the cover on the pan. Since the sauce is so thick, when it bubbles, it shoot all over the place. I had a glob of molten hot sauce land on my arm and it is still hurting five days later. So once again, make sure to have a cover handy.
Serve the sauce or let it cool and store in an airtight container.
This sauce is sweet, tangy with a little bit of heat. You can turn down the heat a bit by cutting the black pepper in half and either adding less red pepper flake or removing it all together.
