Recipe by Bone Man
This takes quite a lot of mixing and blending but the end result is worth the effort. This sauce is for Memphis-style barbecued spare-ribs, chicken and/or smoked brisket. The result is NOT sweet (like Kansas City-style sauce) but, rather, spicy. It has a LOT of flavor that penetrates the meat. Also, the dry rub that goes into the sauce is excellent for barbecuing chicken or other meats. The pre-tweaked recipe comes from multiple sources including Steve Raichlen and a Memphis barbecue restaurant.
(BARBECUE SPICES or RUB )
- 1⁄4 cup kosher salt
- 1⁄4 cup dark brown sugar (packed)
- 1⁄4 cup paprika
- 3 tablespoons black pepper (freshly milled)
- 1 tablespoon garlic powder
- 1 tablespoon dried onion flakes
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon coriander
- 1⁄2 cup dark brown sugar (packed)
- 1 1⁄2 tablespoons barbecue spice
- 1 tablespoon gebhart's chili powder
- 1 tablespoon black pepper (freshly milled)
- 1 tablespoon mustard powder
- 2 teaspoons garlic salt
- 4 cups tomato sauce
- 1⁄2 cup cider vinegar
- 1⁄2 cup apple cider (fresh, unpasteurized)
- 1 cup royal crown cola
- 1⁄4 cup steak sauce (use A-1 or L&P)
- 1⁄4 cup prepared yellow mustard
- 1⁄4 cup lemon juice
- 3 tablespoons sorghum molasses
- 3 tablespoons Dale's Steak Seasoning
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1⁄2 teaspoon liquid smoke (hickory)
Directions See How It's Made
- In a 4 1/2 quart pot or larger, bring all wet sauce ingredients to a boil, uncovered, over medium heat.
- Reduce heat to low and add sauce dry ingredients.
- Simmer (a slow bubble) until the sauce thickens a bit, stirring often. This takes about 30 minutes.
- If you cannot find fresh apple cider, use regular apple juice (not "cocktail").
- Use this sauce on your grilled meat about 30 minutes before it comes off the heat (grill or smoker), or, use it on meat at the table.