← Sauces
Memphis Wet Sauce
Memphisthin, tangy, tomato-based, noticeably less sweet than Kansas City
When to apply
last 10 min of cook, or served at the table alongside dry rub
Ingredients & recipe
| Ketchup | 200 ml | |
| Apple Cider Vinegar | 80 ml | |
| Brown Sugar | 2 tbsp | |
| Worcestershire Sauce | 1 tbsp | |
| Yellow Mustard | 1 tsp | |
| Black Pepper | 1 tsp | |
| Cayenne | 0.25 tsp | |
| Water | 60 ml |
ml = milliliters / millilitri · tbsp = tablespoon / cucchiaio · tsp = teaspoon / cucchiaino
Preparation
- Combine ketchup, vinegar, water and Worcestershire in a saucepan.
- Add brown sugar, mustard, pepper and cayenne.
- Heat over medium, stir and bring to a gentle boil.
- Lower heat and simmer 15-20 minutes — should remain thinner than KC.
- Cool. Keeps refrigerated 2 weeks.
Notes
Memphis offers both dry and wet rib service — this is the wet option. Thinner and less sweet than KC sauce, meant to complement the rub rather than mask it.
Best for
Pork Spare RibsPork St Louis RibsPork Baby Back Ribs