Memphis-style sauce for pork shoulders...
Posted: Mon Oct 30, 2006 3:35 amMemphis-style sauces don't get as much attention as North Carolina or Kansas City sauces. Memphis-style isn't as sweet as some, and has a little bite of mustard with the vinegar. This is a sauce for barbecue (pork shoulder, where I come from). My sauce for ribs and chicken is a little thicker and sweeter.
1/4 cup chili powder
1/4 cup turbinado sugar
1 tablespoon black pepper
1 tablespoon garlic salt
1 teaspoon celery salt
1 24-oz. bottle ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chipotle Tabasco
Combine chili powder, sugar, pepper, garlic salt and celery salt in a small mixing bowl.
Combine ketchup, water, vinegar, mustard, Worcestershire and chipotle Tabasco in a 3-quart soup pot. Mix well. Add spice mixture. Bring to a simmer over medium heat, stirring frequently, then reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
Cool sauce and transfer to 2 24-ounce ketchup bottles. Store in the refrigerator.
1/4 cup chili powder
1/4 cup turbinado sugar
1 tablespoon black pepper
1 tablespoon garlic salt
1 teaspoon celery salt
1 24-oz. bottle ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chipotle Tabasco
Combine chili powder, sugar, pepper, garlic salt and celery salt in a small mixing bowl.
Combine ketchup, water, vinegar, mustard, Worcestershire and chipotle Tabasco in a 3-quart soup pot. Mix well. Add spice mixture. Bring to a simmer over medium heat, stirring frequently, then reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
Cool sauce and transfer to 2 24-ounce ketchup bottles. Store in the refrigerator.