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Memphis Style BBQ - Barbecue Sauce
Ingredients
2 cups dark brown sugar
3 tablespoons ground dry mustard
2 tablespoons freshly ground black pepper
2 tablespoons cayenne pepper
4 cups apple cider vinegar
1 cup olive oil
3 tablespoons tomato paste
1 cup G-Free ketchup
1 (28 ounce) can tomato sauce
1 cup purple grape juice
1/2 cup Worcestershire sauce
3 lemons, washed, quartered, and seededDirections
Put dry ingredients in a large saucepan or stockpot. Add vinegar slowly, whisking everything into a paste. Add all other ingredients. Put pan over medium-high heat. Bring sauce to a boil while stirring frequently. Reduce heat and let simmer, uncovered, stirring occasionally, for at least two hours. (Longer if thicker sauce is desired)
Remove sauce from heat. Remove lemons and discard. Let sauce cool for 5-10, then pour warm sauce into a blender or food processor. Pulse for about 30 seconds. (This will keep your sauce from breaking)
Store the sauce in a closed container in refrigerator until you are ready to use. Keeps for up to six months.Yield
approx. 1 liter
Recipe Courtesy: G-Free Foodie
