Hot Off the Grill! (Part 1)


MEMPHIS STYLE BARBECUE SAUCE
"Memphis style" used to mean vinegar and pepper, and then tomato and brown sugar found their way into the mix. This sauce has a more bitter bite than the Kansas City. Yields about 3 cups.

  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons celery salt
  • 1/4 to 1/2 teaspoon cayenne (more!)
  • 2 cups tomato ketchup
  • 1/2 cup prepared mustard
  • 1/4 cup cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons liquid smoke (optional)
  • 2 tablespoons canola oil

For this method, see the Classic Kansas City Barbecue Sauce recipe, adding oil where the recipe calls for butter.

GEORGIA PEACH BARBECUE SAUCE
This is the sweetest of the three sauces. You can add a tablespoon or so of peach liqueur for more peach flavor. Yields about 4 cups.

  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup white vinegar
  • 2 cups tomato ketchup
  • 1 cup peach preserves, pureed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 4 tablespoons butter, cubed and well chilled

For this method, see the Classic Kansas City Barbecue Sauce recipe.

RIBS WITH ALL-PURPOSE DRY RUB & SWEET-AND-SOUR MOP

2 pounds country-style spareribs (with bone) or your favorite ribs

Dry rub:

  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds
  • 2 tablespoons sweet paprika
  • 2 tablespoons chile powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne powder

Sweet-and-sour mop

  • 1 cup Japanese rice vinegar, unseasoned
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/4 cup thin soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, finely minced

Remove membrane from underside of ribs. Place them in a rectangular dish or baking pan. To make the rub: Using an electric blender, grind peppercorns, coriander, cloves and mustard seeds to powder. Transfer to a bowl, and add all remaining rub ingredients. Stir well.

Makes 1/2 cup.

To make the mop: In a small bowl, combine mop ingredients and stir well.

Coat ribs evenly on both sides with half the rub. (The remaining rub will keep for 6 months sealed in a jar.) Marinate ribs, refrigerated, for

The copyright of the article Hot Off the Grill! (Part 1) in Spicy Cuisine is owned by Judy Howle. Permission to republish Hot Off the Grill! (Part 1) in print or online must be granted by the author in writing.

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