Memphis-Style Finishing Sauce

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Memphis-Style Finishing Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

Ingredients


  • 1 cup tomato sauce, preferably freshly made

  • 1 cup red wine vinegar

  • 2 teaspoons Louisiana-style hot sauce

  • 1 tablespoon butter

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • ½ cup light beer



Instructions


Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.
Servings
2 1/2 cups
Share this Recipe
 

Related posts:

Default ThumbnailWasabi Sauce for Beef or Fish Default ThumbnailLouisiana-Type Hot Sauce Default ThumbnailNigerian Fried Red Pepper Sauce (Ata Dindin) Default ThumbnailBig Bob Gibson’s Hickory-Smoked Chicken with White Sauce