Memphis-Style Championship Red Sauce is very similar to our award-winning Big Bob Gibson Championship Red Sauce, which is available at retail outlets, with one key difference: In competition I often add extra sweetener to the sauce to give our barbecue a glossy, sweet glaze. If you prefer a less sweet sauce, reduce the honey and molasses by two tablespoons each.
Recipe information
Yield
makes 4 cups
Ingredients
1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn syrup
1/2 cup pure maple syrup
4 tablespoons honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
1 tablespoon applesauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dried mustard powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin
Preparation
Step 1
Combine all the sauce ingredients in a medium nonreative saucepan and blend well. Bring to a boil, then reduce the heat and simmer over medium-low heat for 10 to 15 minutes. Allow the sauce to cool, then transfer to a tightly covered jar or plastic container. Store refrigerated for up to 2 weeks.
Cooking method
Step 2
Stove
Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.
