Shelly's Recipe

MEMPHIS-STYLE VINEGAR AND TOMATO-BASED SAUCE BARBECUE SAUCE

Category: Sauces - BBQ

2 cups light brown sugar
3 tablespoons ground dry mustard
2 tablespoons ground black pepper
2 tablespoons cayenne pepper
4 cups apple cider vinegar
1 cup vegetable oil
3 tablespoons tomato paste
1 cup ketchup
1 (28 ounce) can tomato sauce
1 cup grape juice
1/2 cup Worcestershire sauce
3 lemons, washed, quartered, and seeded

To an unheated, large saucepan or stockpot add dry ingredients. Slowly add vinegar, whisking all of the dry into a paste. Add all other ingredients. Put pan over medium-high heat. Stirring frequently, bring sauce to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least two hours.

Move sauce from heat. Remove lemons with a slotted spoon. Let sauce cool for 5-10. Pour warm sauce into a blender or food processor. Pulse on for about 30 seconds. This will keep your sauce from breaking in the refrigerator.

Pour the finished sauce into containers and store in refrigerator until you are ready to use. It will keep in the refrigerator for up to six months.

Makes 1 liter of sauce

Cook’s Tip: The longer the sauce cooks, the more it will reduce. If a thicker sauce is desired, an additional 1-3 hours is recommended.