Thursday, October 18, 2012

Memphis Red BBQ Sauce

I found this recipe in Taste of the South Magazine and thought I would try it out. I'm so glad I did because this sauce is delicious! The only modification I made to the original is I used dark Karo syrup instead of molasses because that is all I had in the pantry at the time. The next time we made it, we used molasses and the family agreed that it was better with the Karo syrup, so I will leave the modification in place. Feel free to make that judgement call yourself!

  • 2 cups ketchup
  • 3/4 cup apple cider vinegar
  • 1/2 cup dark Karo corn syrup
  • 1/4 cup firmly packed light brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 tsp onion powder
  • 2 tsp garlic salt
  • 2 tsp ground black pepper
  • 2 tsp hot sauce
  • 1 tsp chili powder
  1. In a medium bowl, whisk together all ingredients until well combined. 
  2. Store in air tight container and refrigerate up to 5 days.
  3. Like most sauces, they get better with a little time. You may want to wait a few hours before enjoying this delicious sauce to let the flavors blend together.
Courtesy of Taste of the South Magazine May June 2012

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