Memphis-Style Finishing Sauce
Wednesday, 18 November 2009
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.
At a glance
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
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
Copyright© 1997-2013, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.