Barbeque sauce has ties to many states in the U.S., Texas, North Carolina, and Kansas, but hands-down, in my opinion, one of the best experiences is in Memphis, Tenn. With BBQ hangouts covering the city, Memphis hosts an annual spring Barbeque Cooking Contest, known throughout the country for its sweet and spicy as well as smoked sauces.
However, the taste and recipes for barbeque change depending on the city and preparation methods. In Memphis, this means different types of meat and sauce, which is primarily a slab of pork, pulled, or ribs, and the taste comes from slow cooking and smoking the meat with hickory wood. What creates the additional flavoring is the variance of dry rubs and sauces added to enhance the taste.
Whereas, Texans, for example, like lots of sauce and normally use beef; however, though folks in Memphis enjoy dry barbeque, they also use sauces made with tomatoes, vinegar, garlic, onions, and paprika. In Memphis, people generally order ribs, wet or dry (with or without sauce), or BBQ sandwiches. For wet ribs, rub both before after cooking, and use only a dry rub to season dry ribs.
While exploring the many flavors of barbeque, most people eventually determine which of the various tastes they favor. But in this instance, let’s make some sweet and spicy Memphis barbeque sauce for a “wet” barbeque experience.
1/4 cup finely chopped onion
1 1/2 cups ketchup
1/4 cup chili sauce
3 t o 4 tablespoons brown sugar
3 to 4 tablespoons molasses
2 tablespoons prepared yellow mustard
1-tablespoon fresh lemon juice
1-tablespoon Worcestershire sauce
1 tablespoon liquid hickory smoke flavoring
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-teaspoon chili powder
Dash cayenne pepper, or to taste
Preparation: In a saucepan, sauté the chopped onion in butter, add the remaining ingredients, simmer for 15 minutes, add more sugar and molasses for a sweeter taste. Serve on chopped pork sandwiches.