Memphis-Style Barbecue Sauce Recipe
This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon kosher salt
- 1/2 cup cider vinegar
- 3 tablespoons worcestershire sauce
- 2 cloves garlic minced
- 1 small onion finely chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon cayenne pepper
- 1/3 cup molasses
- 2 cups tomato sauce
- 1/3 cup rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons yellow mustard
- 2 tablespoons packed dark brown sugar
- 1 teaspoon louisiana hot sauce
- Carbohydrate 159.488472692889 g
- Cholesterol 30.53 mg
- Fat 15.0205025027637 g
- Fiber 27.2765000428169 g
- Protein 24.0709825191229 g
- Saturated Fat 7.79145100039018 g
- Serving Size 1 1 Serving (1952g)
- Sodium 9991.87464149787 mg
- Sugar 132.211972650072 g
- Trans Fat 1.79166050079738 g
- Calories 791 calories
[ { "@type": "HowToStep", "text": "Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds." }, { "@type": "HowToStep", "text": "Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally." }, { "@type": "HowToStep", "text": "Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month." } ]
