Homemade Barbeque Sauce
Mild Memphis Style

Homemade Barbeque Sauce (Mild Memphis Style)

Barbeque sauces can enhance the flavors of meat and are simple and tasty. Many barbeque sauces do double duty, the sauce that is brushed on during grilling will caramelize and form a delicious protective crust during those last minutes of grilling, but many sauces are also condiments and part of the recipe should be reserved to brush on after grilling or to be used as a dipping sauce at the table.

The key to a good barbeque sauce is the balance of it's flavors. For every sour note, add a sweet one, for every hot flavor, add something mild.

This sauce is not hot but definitly not a boring sauce. A homemade sauce with great flavor created from a mustard and vinegar base. In Memphis, pork shoulder and pork ribs are king, when you say Memphis, you say pork. A nice finishing sauce for pork but also compliments beef, chicken and seafood as well.

Ingredients (makes 6 cups)

1 cup white vinegar

1 tablespoon butter

1 can tomato paste (12oz)

1/2 cup yellow mustard

1/2 cup water

1 small onion (minced)

1/3 cup Worcestershire sauce

1/4 cup dark brown sugar (packed)

2 teaspoons ground black pepper

1 teaspoon garlic powder

1.5 teaspoon kosher or sea salt

1/2 teaspoon cayenne

Cooking Instructions For
Homemade Barbeque Sauce

Combine all the ingredients in a deep nonreactive saucepan, stirring well

Over high heat bring to a boil. Reduce heat, simmer the sauce uncovered, about 15 minutes, stirring occassionally.

Can be served warm or chilled and can be stored up to 3 months, simply cool to room temperature, transfer to an airtight jar and refrigerate.

Homemade Baebeque Sauce Recipe Tips

When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
Never dip cooked meat into a bowl of sauce.
Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.

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