Well, there goes that idea. I have (er… had) this big list of BBQ sauce recipes I was going to make. I figured I’d go through them, make them, and see which one I liked best. One of the first ones on the list was this Memphis barbecue sauce. And now, the last one. I don’t need to keep going. This is what I was looking for. I prefer my sauce a little sweet. And rich. Deep flavors. In a sauce that sticks to whatever I’m putting it on without being gloppy. And this is it.
That Lemon Thing
The original recipe for this sauce called for a full tablespoon of lemon juice. I like lemon juice, but I have a limit for how much I like it. I didn’t want a citrusy BBQ sauce but I don’t want a little ‘pop’, a little livening up from the lemon juice. So I went with 1/2 of a tablespoon and loved it!
I have already found myself putting this Memphis barbecue sauce on darned near everything I cook. Pulled smoked chicken sandwiches. Grilled chicken wings. Hamburgers. Potato chips. Yes, potato chips. Try it. Just dip your chips into it. You’ll thank me. Use those big, thick, ruffled chips too. Load up. Trust me.
Also try my copycat of Sweet Baby Ray’s BBQ sauce.
Memphis Barbecue Sauce
Equipment
Ingredients
- 2 ½ cups ketchup
- 1 ¼ cups water
- â…“ cup apple cider vinegar
- â…“ cup light brown sugar
- â…“ cup sugar
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 1 tablespoon lemon juice I would start with 1/2 tablespoon and go from there
- 1 tablespoon Worcestershire sauce
Instructions
- Place all ingredients except for the lemon juice and Worcestershire sauce in a large saucepan over medium heat.
- Bring to a boil and then reduce the heat to a simmer. Let simmer for 1 – 1 1/2 hours until thickened, stirring often.
- Stir in the lemon juice (to taste) and Worcestershire sauce. Continue simmering another 30 minutes.
- Serve warm or at room temperature.
Notes
Nutrition
Nutritional values are approximate.
