Memphis in may bbq sauce

Yield: 1 servings

Measure Ingredient
6 tablespoons Salt
6 tablespoons Black pepper
6 tablespoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 large Yellow onion; diced
½ cup Sorghum molasses


Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-½ hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using.

Makes 62 oz. sauce.

1991 Memphis in May contest.

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