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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
8 oz tomato sauce
1/2 cup spicy honey mustard
1 cup each ketchup, red wine vinegar and water
1/4 cup Worcestershire; smoked
1/4 cup Worcestershire Sauce; regular
1/4 cup oil
2 tbsp Tabasco Sauce
1 tbsp lemon juice
2 tbsp brown sugar
1 tbsp paprika and seasoned salt
1 1/2 tbsp garlic powder; or 5 cloves garlic, minced
1/8 tsp chili Powder, cayenne powder, white pepper and black pepper
1 bay leaf
Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Yield: 1 quarts
NOTES: Serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown. If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting. The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs.
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MEMPHIS STYLE SWEET SAUCE FOR RIBS
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
8 oz tomato sauce
1/2 cup spicy honey mustard
1 cup each ketchup, red wine vinegar and water
1/4 cup Worcestershire; smoked
1/4 cup Worcestershire Sauce; regular
1/4 cup oil
2 tbsp Tabasco Sauce
1 tbsp lemon juice
2 tbsp brown sugar
1 tbsp paprika and seasoned salt
1 1/2 tbsp garlic powder; or 5 cloves garlic, minced
1/8 tsp chili Powder, cayenne powder, white pepper and black pepper
1 bay leaf
Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Yield: 1 quarts
NOTES: Serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown. If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting. The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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