Memphis-Style BBQ Sauce (Tangy & Thin)
Memphis-Style BBQ Sauce represents a unique approach to barbecue that favors tangy, vinegar-forward flavors over heavy sweetness. Born in the legendary BBQ joints of Memphis, Tennessee, this thinner-style sauce is designed to complement rather than mask the flavor of smoked meats. What makes Memphis sauce distinctive is its emphasis on vinegar and mustard, creating a sharp, tangy profile that cuts through rich, fatty meats beautifully. Unlike thick, molasses-heavy sauces, Memphis BBQ sauce has a pourable consistency that's perfect for mopping onto meat during cooking or serving alongside as a dipping sauce. The combination of yellow mustard and tomato paste creates an interesting flavor base that's both tangy and slightly sweet. Apple cider vinegar provides the characteristic Memphis tang, while brown sugar adds just enough sweetness to balance the acidity. Spices like paprika, chili powder, and cayenne give it warmth and complexity without overwhelming heat. Black pepper and garlic powder round out the flavor profile. This sauce is traditionally used on Memphis-style ribs and pulled pork, where the vinegar helps tenderize the meat while adding bright flavor. It's also fantastic as a mop sauce during smoking, a finishing glaze, or a table sauce. The thinner consistency means it won't burn as easily on the grill as thicker sauces.
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Ingredients
- •1 cup apple cider vinegar
- •1/2 cup tomato paste
- •1/3 cup yellow mustard
- •1/4 cup brown sugar
- •1/4 cup water
- •2 tablespoons Worcestershire sauce
- •1 tablespoon paprika
- •1 tablespoon chili powder
- •2 teaspoons garlic powder
- •1 teaspoon onion powder
- •1/2 teaspoon cayenne pepper
- •1 teaspoon black pepper
- •1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, combine apple cider vinegar, tomato paste, yellow mustard, brown sugar, and water. Whisk together until smooth and tomato paste is fully incorporated.
- 2
Add Worcestershire sauce and whisk to combine.
- 3
Stir in paprika, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix thoroughly to distribute spices evenly.
- 4
Place saucepan over medium heat and bring to a gentle simmer, whisking occasionally.
- 5
Once simmering, reduce heat to low and cook for 10-15 minutes, stirring every few minutes. The sauce will thicken slightly but should remain pourable.
- 6
Taste and adjust seasoning. Add more vinegar for extra tang, more brown sugar for sweetness, or more cayenne for heat.
- 7
Remove from heat and let cool. The sauce can be used warm or at room temperature.
- 8
Store in an airtight container in the refrigerator for up to 2 weeks. Shake well before each use as ingredients may settle.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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Alabama White BBQ Sauce (Mayo-Based)
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