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Memphis Bbq Sauce

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sauces & condiments•bbq sauce•american•contains fish
25 minutes•about 2.5 cups•

Ingredients

  • 2 cups ketchup
  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup brown sugar (55g)
  • 1 tbsp molasses (20g)
  • 2 tbsp worcestershire sauce
  • 1 tsp dry mustard
  • 1 1/2 tsp paprika
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
Memphis BBQ Sauce

Instructions

  1. 1.

    Whisk together the ketchup, apple cider vinegar, water, brown sugar, molasses, Worcestershire sauce, dry mustard, paprika, black pepper, cayenne pepper, onion powder, garlic powder, and kosher salt in a medium saucepan.

  2. 2.

    Set the pan over medium heat and bring to a gentle simmer, 3–5 minutes, stirring occasionally.

  3. 3.

    Reduce heat to low and simmer uncovered, stirring every few minutes, until glossy and slightly thickened, 12–15 minutes; it should lightly coat the back of a spoon but drip freely.

  4. 4.

    Remove from heat and let cool 5–10 minutes before using warm as a mop or finishing sauce, or cool completely and refrigerate in a sealed jar for up to 2 weeks.

Memphis BBQ Sauce is a tangy, tomato-forward sauce with a thinner body and a bright vinegar backbone. It’s designed to complement smoke and pork, cutting richness with acidity while layering gentle sweetness and spice. Unlike thicker, sweeter styles, this sauce stays pourable and lively, making it ideal for mopping during a cook or serving on the side without masking bark and rub.

Memphis barbecue culture prizes dry-rubbed ribs and pork shoulder, with sauce served as an accent rather than a blanket. The city’s sauces evolved from the meeting of vinegar traditions farther east and the growing availability of commercial tomato ketchup in the 20th century. The result is a distinctive regional profile—lean, balanced, and versatile—that reflects the pitroom preference to let meat and smoke lead while sauce harmonizes.