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Pig Slather

Wednesday, 08 August 2012

Description

This is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

Ingredients

At a glance
Cuisine
American
Ingredient
Chile peppers
Cooking Method
Simmer
Difficulty
Easy
Heat Level
2
3
Chile
Chile Powder
Meal/Course
Sauce/Marinade/Rub
Makes
enough to coat one rack of pork spare ribs

1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 1/2 cups good-quality ketchup
1/4 cup chili sauce
3 tablespoons light brown sugar
3 tablespoons dark molasses
2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper

Methods/steps

In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes). Add the remaining ingredients, then stir well to incorporate. Reduce the heat and simmer, partially covered, for 15 minutes.

 

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