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Memphis-Style Finishing Sauce
Wednesday, 18 November 2009
Description
This is the sauce that is traditionally served over smoked ribs in
Memphis and other parts of Tennessee. Some cooks add prepared yellow
mustard to the recipe. It can be converted into a basting sauce by
adding more beer and a little more vinegar. Add more hot sauce to taste,
or substitute red chile or cayenne powder.
Ingredients
At a glance
Cuisine
American
Ingredient
Chile peppers
Cooking Method
Simmer
Difficulty
Easy
Heat Level
1
Chile
Hot Sauce/Salsa
Meal/Course
Sauce/Marinade/Rub
Makes
2 1/2 cups
1 cup tomato sauce, preferably freshly made
1 cup red wine vinegar
2 teaspoons Louisiana-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup light beer
Methods/steps
Place all the ingredients in a saucepan and bring to a boil, stirring
constantly. Reduce the heat and simmer, uncovered, for 15 minutes.
Remove from the heat, but serve warm over smoked meats.
Yield: 2 1/2 cups
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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