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Ingredientes
- 8 ounce Tomato Sauce
- 1/2 c. Spicy Honey Mustard
- 1 c. Catsup
- 1 c. Red Wine Vinegar c Water
- 1/4 c. Worcestershire, smoked
- 1/4 c. Worcestershire Sauce,regular
- 1/4 c. Oil
- 2 Tbsp. Tabasco Sauce
- 1 Tbsp. Lemon Juice
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Paprika, Hungarian, mild
- 1 Tbsp. Seasoned Salt
- 1 1/2 Tbsp. Garlic Pwdr, or possibly 5 cloves fresh garlic, chopped fine
- 1/8 tsp Chili Pwdr
- 1/8 tsp Anaheim Chili/cayenne
- 1/8 tsp White Pepper Black Pepper, freshly grnd
- 1/8 tsp Numex Chili Pwdr
- 1 x Neem leaf, crushed or possibly Bay
Direcciones
- Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 min, stirring occasionally.
- I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are warm but off from the fire they will glaze and very slightly brown.
- Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown...If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting....The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce.
- Mikenote:This recipe along with the followingrecipes will provide you with the most mouth watering ribs you ever locked a lip on....Memphis Style MethodMemphis Style Dry MarinadeMemphis Style Basting SauceMemphis Style Sweet BBQ Sauce
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1130g | |
| Calories 1473 | |
| Calories from Fat 698 | 47% |
| Total Fat 78.73g | 98% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 13120mg | 547% |
| Potassium 3248mg | 93% |
| Total Carbs 191.49g | 51% |
| Dietary Fiber 8.3g | 28% |
| Sugars 159.71g | 106% |
| Protein 10.79g | 17% |
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