Yield: 1 quarts
|8 ounces||Tomato Sauce|
|½ cup||Spicy Honey Mustard|
|1 cup||Red Wine Vinegar|
|¼ cup||Worcestershire; smoked|
|¼ cup||Worcestershire Sauce;regular|
|2 tablespoons||Tabasco Sauce|
|1 tablespoon||Lemon Juice|
|2 tablespoons||Brown Sugar|
|1 tablespoon||Paprika; Hungarian, mild|
|1 tablespoon||Seasoned Salt|
|1½ tablespoon||Garlic Powder; or 5 cloves fresh garlic, minced fine|
|⅛ teaspoon||Chili Powder|
|⅛ teaspoon||Anaheim Chili/cayenne|
|⅛ teaspoon||White Pepper|
|\N \N||Black Pepper; freshly ground|
|⅛ teaspoon||Numex Chili Powder|
|1 \N||Neem leaf; crushed or Bay|
: Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally.
: I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown.
Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown...
If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting....
The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce.
Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on....
: Memphis Style Method
: Memphis Style Dry Marinade : Memphis Style Basting Sauce : Memphis Style Sweet BBQ Sauce