Memphis BBQ Sauce Recipe: Tomato-based with a Tangy-sweet Pop

While Memphis-style barbecue is more-so known for dry rubs or finishing meats with seasonings/herbs, some places do offer a “wet” option that leans more-so towards a Kansas City-style BBQ sauce, but less sweet.

Similarly, this recipe is tangy-sweet with a mix of heat.

Memphis BBQ Sauce Ingredients

In most cases a Memphis-style BBQ sauce is tomato-based that’s thinned with vinegar and then mixed with various spices – usually some form of sweet and some form of heat.

This is what I find to work well as a Memphis-style BBQ sauce:

• 1 Cup Water
• 1 Cup Distilled White Vinegar
• 3 oz Tomato Paste
• 2 Tbsp Lea and Perrins Worcestershire Sauce
• 1/4 Cup Dark Brown Sugar
• 1/4 Cup Molasses
• 1/2 Tbsp Onion Powder
• 1 Tsp Garlic Powder
• 1/4 Tsp Celery Salt
• 1/2 Tsp Ground Black Pepper
• 1/4 Tsp Chili Powder
• 1/4 Tsp Ground Cayenne
• 1 Tbsp Corn Starch and 1/2 Tbsp water added as a slurry

Optional:

• 1/2 tablespoon liquid smoke

Ingredient Explanations and Possible Substitutes for this Recipe

Tomato Paste

Memphis-style barbecue sauce is tomato-based and I find tomato paste works best when making sauces.

If you don’t like using tomato paste, you could opt to use Ketchup. If you’re using ketchup, use 2 cups of water instead.

The Vinegar

The vinegar here is being used to thin the sauce and add some tang. I find cider vinegar to be too strong for most and opt for distilled white vinegar.

Some recipes prefer to use more vinegar which adds more tang but I prefer to thin the sauce with water instead.

If you prefer more tartness, add 1 tablespoon of cider vinegar.

Water

This is regular tap water that’s used to thin the sauce out.

Again, if you prefer more tang, thin the sauce with the vinegar instead.

Dark Brown Sugar and Molasses

Memphis-style barbecue sauce isn’t super sweet but is slightly sweet.

For this, I stick to dark brown sugar and molasses. The molasses will add sweetness, make the sauce darker, and add a shine.

Worcestershire Sauce

Adds a strong savoriness that compliments the rest of the ingredients.

Other Ingredients Because They Taste Good

Memphis-style barbecue is known for their dry rubs which contain lots of different ingredients and herbs.

In barbecue sauce specifically I like onion powder, chili powder, ground black pepper, garlic powder, and celery salt.

You can get far more creative though – it’s not uncommon to see things like allspice, thyme, oregano, mustard seed, coriander etc. in a Memphis dry rub.

Making the Sauce

Combine the water, vinegar, Worcestershire sauce, and then mix the dark brown sugar and molasses. Ensure these two ingredients are well combined and dissolved in the liquids.

Once combined, add the 3 oz. of tomato paste and ensure it’s similarly well combined.

In a separate bowl combine 1 tbsp cornstarch and 1/2 tbsp water. Combine these into a slurry and then add it to the sauce.

Then add the rest of the ingredients in the specified quantities.

Here’s what your sauce should look like:

Once well combined, set your stove top burner to around medium/high heat.

Bring sauce to a slight boil.

Stir the mixture with a whisk to ensure the ingredients are well combined. Once the sauce reaches a boil, lower the heat to low/simmer.

Simmer on low for 20 minutes or until the sauce is at your desired consistency.

Note: This sauce is suppose to be somewhat thinner.

Ensure that you’re stirring occasionally throughout this simmering processing.

After 20 minutes, allow the sauce to cool and then transfer to a mason jar or similar container.

Once cooled, you can keep in your refrigerator for 1-2 weeks.

Print Pin Recipe

Memphis BBQ Sauce Recipe

Tomato-based with a tangy-sweet pop

Prep Time5 minutes mins

Active Time25 minutes mins

Total Time30 minutes mins

Equipment

• Medium Sauce Pan
• Whisk

Ingredients

• ▢ 1 Cup Water
• ▢ 1 Cup Distilled White Vinegar
• ▢ 3 oz Tomato Paste
• ▢ 2 Tbsp Worcestershire Sauce
• ▢ 1/4 Cup Dark Brown Sugar
• ▢ 1/4 Cup Molasses
• ▢ 1/2 Tbsp Onion Powder
• ▢ 1 Tsp Garlic Powder
• ▢ 1/4 Tsp Celery Salt
• ▢ 1/2 Tsp Table Ground Black Pepper
• ▢ 1/4 Tsp Chili Powder
• ▢ 1/4 Tsp Ground Cayenne

Cornstarch Slurry

• ▢ 1 Tbsp Cornstarch
• ▢ 1/2 Tbsp Water

Optional Ingredients

• ▢ 1/2 Tbsp Liquid Smoke

Instructions

• In a medium sauce-pan, combine water, distilled white vinegar, and Worcestershire sauce. Then add your dark brown sugar and and molasses and ensure they're dissolved and well combined.
• In a separate bowl combine 1 tbsp of corn starch and 1/2 tbsp of water to create a slurry and then add to sauce.
• Then add tomato paste and ensure well combined.
• Then add the rest of your dry ingredients and whisk together thoroughly.
• Set your burner to medium heat and get your sauce to a slight boil. Once at a slight boil, lower the heat to low/simmer.
• Allow the sauce to simmer for 20 minutes or until your desired consistency.

  Note: The sauce is suppose to be slightly thin.
• Once at your consistency, take off the heat and allow to cool. Once cooled, transfer to a small mason jar or similar non-reactive container.
• Store in your refrigerator for 1-2 weeks.

Notes

If you want some smoke flavor, add 1/2 tablespoon of liquid smoke.