Memphis Barbecue Sauce
- 4 Tbsp. Tomato Paste
- 2 Tbsp. Each:
- dark brown or demarrara sugar, molasses, white vinegar, soy sauce, honey and ketchup
- 2 Tsp. Each:
- yellow mustard, Worchestershire sauce, garlic powder, onion powder and Lawry's seasoning salt.
- 1 Cup Water
- Dash Hot Sauce or Tabasco
- Combine ingredients in a saucepan. Whisk thoroughly to make sure that are no lumps. Simmer over very low heat while stirring frequently for about 1/2 hour (this will pasteurize the sauce). Cool for at least an hour before transferring to an airtight container for storage. Store for up to 1 month in fridge.
- Note: This stuff is so good you will use it all on 4 racks of ribs or chicken. Make sure to cook your ribs slowly in beer or water after seasoning with seasoning salt, pepper, garlic powder, onion powder. I usually cook 4 racks in a roaster for 2-3 hours at 325 degrees. ADD THE SAUCE AT THE END AND COAT LIBERALLY. THIS WILL BURN IF YOU COOK OVER HIGH HEAT.
tomato paste, dark brown, yellow mustard, water, hot sauce
Taken from www.epicurious.com/recipes/member/views/memphis-barbecue-sauce-50087192 (may not work)