Sweet Memphis-Style BBQ Sauce

Every region of the United States that celebrates BBQ seems to have its own unique style of BBQ sauce. While the debate rages on as to superiority of one versus another, it is definitely worth having this sweet Memphis-style BBQ sauce recipe in your back pocket. If you prefer a different acidity or sweetness profile, feel free to adjust the quantity of vinegar and/or molasses and brown sugar.

Print Pin

Sweet Memphis-Style BBQ Sauce

Every region of the United States that celebrates BBQ seems to have its own unique style of BBQ sauce. While the debate rages on as to superiority of one versus another, it is definitely worth having this sweet Memphis-style BBQ sauce recipe in your back pocket. If you prefer a different acidity or sweetness profile, feel free to adjust the quantity of vinegar and/or molasses and brown sugar.

Ingredients

• 3 Tbsp salted butter
• 1 large white onion, small dice
• 3 cloves garlic, finely minced
• 1.5 cups tomato puree
• ½ cup ketchup
• ¼ cup yellow American mustard
• ½ cup apple cider vinegar
• ¼ cup molasses
• ¼ cup packed dark brown sugar
• 3 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco or your favorite hot sauce
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp freshly-ground black pepper

Instructions 

• Add the 3 Tbsp salted butter to a large saute pan on the stove and increase heat to medium.
• Add the diced white onion and cook for 7-12 minutes, stirring frequently, until the onions are translucent.
• Add the minced garlic, and cook for an additional minute.
• Add the tomato puree, ketchup, yellow American mustard, apple cider vinegar, molasses, dark brown sugar, Worcestershire sauce, hot sauce, and cayenne pepper.
• Bring mixture to just below a simmer, and cook over low heat for an additional 15 minutes.
• Taste, and season with kosher salt and freshly-ground black pepper.
• Transfer mixture to a container and blend with an immersion blender until smooth.
• Cover and store in the fridge until ready to use.

Notes

This sauce tastes great with ribs, and will keep well stored in the fridge for a week or two.