Ribs in Memphis are defined by a distinct spice rub and a crisp “bark”. Memphis barbeque aficionados find it sacrilege to have any kind of sauce to touch their pork spare ribs. Barbecue sauce is begrudgingly served on the side. The exception to the rule is this award-winning sauce created by BBQ legend Bob Gibson, the same guy that “invented” White BBQ Sauce for grilled chicken. This sauce isn’t meant for dipping smoked ribs in, it for slathering!
Memphis-Style Championship Red BBQ Sauce
This BBQ sauce goes beautifully on smoked and baked pork and chicken. Brush over meats before they're finished cooking to create a crust. It has a lot of ingredients but takes 10-15 minutes to cook and can be refrigerated in tightly sealed container for weeks or even months.
Print
Pin
Servings: 4 cups
Equipment
- Large saucepan or pot
- Whisk
Ingredients
- 1¼ cups Ketchup
- 1 cup Water
- ¾ cup Each: apple cider vinegar, tomato paste, brown sugar
- ⅔ cup Corn syrup or golden syrup
- ½ cup Pure maple syrup
- 4 tbsp Honey
- 3 tbsp Molasses
- 4 tsp Each: salt, Worcestershire sauce
- 1 tbsp Apple sauce
- 1½ tsp Each: soy sauce, liquid smoke
- 1 tsp Onion powder
- ¾ tsp Cornstarch
- ½ tsp Each: mustard powder, cayenne pepper, black pepper
- ⅛ tsp Each: garlic powder,white pepper, celery seed, ground cumin
Instructions
- Combine all the ingredients in a saucepan and blend well with a whisk. Bring to a boil and then reduce heat to medium-low a cook for 10 to 15 minutes. Allow sauce to cool.
Nutrition
Calories: 494kcal | Carbohydrates: 124g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 900mg | Potassium: 624mg | Fiber: 0.4g | Sugar: 115g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg
