Memphis is famous for its music. That, however, is not where its link to fame ends. Memphis is a veritable cornucopia of barbecue delights. In fact, all Memphis food is something to die for, but the barbecue, in particular, is incredible. It all starts with the mix of spices and ingredients that deliver a smokey, sweet, tangy, decadent flavor that leaves your tastebuds wanting more.
It’s true that Memphis ribs are renowned for their lack of sauce. They favor a dry rub method instead. That doesn’t mean there’s no sauce in Memphis. The very opposite. Memphis barbecue sauce is a flavor explosion and goes with pretty much anything, but especially well with pork.
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The Memphis Barbecue Sauce Ingredients
There aren’t many unusual or leftfield ingredients in this list. It’s the perfect old-school barbecue sauce that does exactly as it says on the tin. It’s definitely different from the very sweet versions you’ll find from Kansas. There’s a little more punch in it from the mustard and a real tang from the cider vinegar. This isn’t a complicated recipe, but it is certainly one worth mastering.
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon hot sauce (such as Tabasco)
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Creating The Perfect Memphis-Style Barbecue Sauce
Step 1: Get Mixing
You’ll need a large saucepan with plenty of space for stirring. Fill it with all of the ingredients listed above and stir well to combine them. You’ll want to keep stirring throughout the process to ensure that everything merges and melds together. You want to avoid pockets of dry spice.
Step 2: Get Simmering
Place the pan over a medium heat. Bring it up to a simmer and lower the heat to maintain it. You don’t want it to boil. Boiling will lead to a lot of steam, escaping flavors, and eventually, it’ll catch to the pan. Your sauce will be completely ruined if it begins to burn.
The trick here is to keep on stirring. Your arm will get tired, but you’ll get a better result. Around 20-25 minutes, and you’ll be done.
Step 3: Get Tasting
Every chef worth their salt knows that tasting is an important part of the cooking process. Dip in a spoon, take a taste and consider what is missing. There might not be anything missing! You might have hit the mark in one shot! But if you need a bit more heat, add a bit more hot sauce or mustard. If you’d like a deeper, tangy hit, then a splash of cider vinegar.
Using The Sauce
The sauce is made, but what’s the best way to use it? As mentioned above, it’s absolutely perfect with pork. Add it to some ribs for a succulent glaze. Combine it with a pile of pulled pork for the perfect mouthful of roll. You’ll likely find yourself using it as a dipping sauce or accompaniment to all sorts of food.
One thing is for sure. Share this with friends, and they’ll be demanding that you make more. You might find that it takes a few goes to get the consistency and flavor just right. That’s part of the process. Once you’ve got it nailed, consider branching out and making it your own. Add some secret ingredients and see what happens.
Keeping The Sauce
If you can store the sauce in a decent, airtight container, then it’ll keep for up to 3 weeks in the refrigerator. Let’s be realistic, though. There’s no way there’s going to be any of this sauce left after a few days, let alone 3 weeks.
Key Takeaways
Sauce-making does take practice. It’s a simple recipe. Anyone can give it a go. To master it, however, that’ll take practice and dedication. There’s a reason they call them pitmasters.
- Make sure that you reduce the heat when simmering to avoid the sauce burning.
- This recipe is for the traditional version. You can always mix it up and create your own.
- Always taste before you finish cooking.
