Memphis-style BBQ Sauce
This is similar to the mild table sauce served at the Rendezvous in Memphis (the other table sauce is a hotter variety). It is thinner than Kansas City-style sauce that is tomato based and sweet but not as vinegary as Carolina-style sauce. Traditionally Memphis ribs are served dry with sauce on the table in squeeze bottles. If you’d prefer a hotter sauce, add more hot sauce and cayenne.
2 tablespoons unsalted butter
1/3 cup diced yellow onion
1 teaspoon minced garlic
1 cup tomato sauce
1 cup good-quality ketchup (I like Heinz)
3/4 cup cider vinegar
1/3 cup molasses
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon hot sauce (I prefer Frank’s)
1 teaspoon smoked kosher salt
1 teaspoon freshly ground smoked black pepper
1/2 teaspoon smoked sweet paprika
1/2 teaspoon celery seed
1/4 to 1/2 teaspoon ground cayenne
Melt the butter in a medium saucepan over medium-low heat. Add the onion and sauté, without browning, until the onion softens, about five minutes. Add the garlic and cook for one minute.
Add the remaining ingredients, stir well to combine, and bring to a simmer. Simmer the sauce, partially covered, for 20 minutes, stirring occasionally. Remove from the heat and allow the sauce to cool. (If the sauce is too thick, thin it with some low sodium beef stock or water. If it’s not thick enough simmer it longer.) When cooled, transfer the sauce to a blender and purée until smooth.
The sauce will keep, covered and refrigerated, for one month (if it lasts that long). This recipe makes about four cups.
