Whether it’s barbecuing or slow-cooking, this Memphis-style barbecue sauce will take your meat to a whole new level.
Oddly… I found my husband going through the spice cupboard. This is a man who you usually find after the food is prepared or doing dishes, not too often in a spice cupboard. He had brought home a new recipe from work that he wanted to try on our pulled pork sandwiches.
A fellow co-worker had made this Memphis-style barbecue sauce for dinner at the fire station and my husband copied the recipe. Luckily we had everything he needed. His barbecue sauce was delicious, and a huge hit with the family. I noticed everybody poured the extra sauce over their meat while building their pulled pork sandwiches.
The recipe is originally from the Food Network Magazine, the only thing we decided to do differently, was to not strain the onions at the end. This sauce is gluten-free (check labels on ingredients) and can be used on any type of barbecued meat.
Memphis-style barbecue sauce is hard to beat poured over a pork roast then slow-cooked in a crock-pot all day. Mix more sauce in while shredding pork before serving.
Memphis-Style Barbecue Sauce Makes about 1 quart
2 tbsp. vegetable oil 1/4 cup Worcestershire sauce
1 cup chopped onion 3 tbsp. molasses
2 cloves garlic, smashed 3 tbsp. yellow mustard
3 cups ketchup 1/2 tsp. ground celery seed
1/2 cup apple cider vinegar Kosher salt
1/4 cup packed dark brown sugar 1 to 2 tsp. liquid smoke
1/4 cup steak sauce ( we used A.1. Steak Sauce)
Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6-7 minutes.
Stir in the ketchup, 1 cup water, the vinegar, mustard, celery seed, and 1 teaspoon salt. Bring to a boil, and then reduce the heat to medium-low and simmer until the onion is tender about 15 minutes.
Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid. Again, we omitted this last step.
Another favorite barbecue sauce you might like to try is BBQ Sauce With A “Twang” for meats and tofu. It has just 2 WW points plus per serving.