Traditional Memphis-Style Barbecue Sauce

By ldelmas

Memphis, Tennessee is not only the home of Elvis Presley and rock and roll; it is also one of America’s barbecue capitals. In the Bluff City, ribs and pulled pork are topped with a variation of tangy vinegar and tomato-based sauce. In a barbecue town like Memphis, a sauce recipe can be akin to a family heirloom, passed down through the generations.

Ingredients

• Ingredients
• 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

Preparation

Step 1

Directions
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.

Cook time: 2 hours 10 minutes
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