Memphis-Style Barbecue Sauce

Tomatoey, molasses-rich, and sweet, but with enough vinegar for an irresistible tangy finish.

Updated August 06, 2024

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overhead view of bbq sauce on a cutting board alongside ribs and glasses of beer — Serious Eats / Morgan Hunt Glaze

Why It Works

A higher proportion of cider and rice vinegar results in a tangy, all-purpose barbecue sauce that pairs well with rich meats (especially ribs).

Whether there is a true style to a sauce in a city that prefers their barbecue "dry" is a debate for the ages. Through the rumblings I'm sure will follow, what is fairly solid is as we move east from Kansas City, barbecue sauce starts to transform from thick and sweet to the thinner and tangier kind.

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.

It's also a champion of usability. This thinner sauce bakes into tasty layers and caramelizes beautifully. It creates a flavor-packed sheen when finished on ribs and is an excellent consistency for dipping.

May 2011

Recipe Details

Memphis-Style Barbecue Sauce Recipe

Cook 30 mins

Active 45 mins

Total 30 mins

Serves 20 servings

Makes 2 1/2 cups

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Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups tomato sauce
1/2 cup cider vinegar
1/3 cup rice vinegar
1/3 cup molasses
3 tablespoons Worcestershire sauce
2 tablespoons packed dark brown sugar
2 teaspoons yellow mustard
1 teaspoon Louisiana hot sauce
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Directions

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Serious Eats / Morgan Hunt Glaze
Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.
Serious Eats / Morgan Hunt Glaze
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Serious Eats / Morgan Hunt Glaze

Special Equipment

Medium saucepan, blender

Make-Ahead and Storage

Sauce can be stored refrigerated in an airtight container for up to 1 month.

Nutrition Facts (per serving)
43	Calories
1g	Fat
8g	Carbs
0g	Protein

Nutrition Facts
Servings: 20
Amount per serving
Calories	43
% Daily Value*
Total Fat 1g	2%
Saturated Fat 1g	4%
Cholesterol 3mg	1%
Sodium 219mg	10%
Total Carbohydrate 8g	3%
Dietary Fiber 0g	2%
Total Sugars 7g
Protein 0g
Vitamin C 2mg	12%
Calcium 22mg	2%
Iron 1mg	4%
Potassium 190mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.