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

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.