Pete's asking for a "non-sweet" sauce for ribs, here's a start.

Okay, I know it's an argument, but Memphis is the place for ribs (I like KC ribs, but most of them were covered in KC style sauce, not good, not bad, just KC). I prefer Memphis home of the dry rib. But...

....here's a sauce I modified. From Paul Kirk's book "Championship Barbecue Sauces" read it cover to cover and started making my own.

If your going to build your own sauce, you're going to have to decide what to add. What's great on ribs for me, may not be great for you. So I've given you a base and some ideas. Go for it.

Smokin'Okies Memphis Style Okie Rib Sauce

Base

• 32 oz ketchup (tomato sauce if you want)
  
  
• 1/2 cup yellow mustard
  
  
• 1/2 cup cider vinegar
  
  
• 1/2 cup brown sugar
  
  
• 1/4 cup chili powder
  
  
• 1 tablespoon coarse black pepper
  
  
• 1 tablespoon Worcestershire sauce
  
  
• 1 tablespoon garlic salt
  
  
• 1 teaspoon celery salt
  
  

To modify this you can do the following:

• Brown Sugar. If you want it sweeter, add more sugar, you can double or triple the amount. You can also cut it, but you'll need something to given it a little sweet. Heck, don't add it if you don't want.
  
  
• Tony Chachere's Cajun Spice. If you want some heat or add some savory, this is your thing! I've used all the Cajun Spices I can find and this blend is the real deal. But it's got some heat in it, start with only a teaspoon and go from there. You can find it at most stores in the Spice Isle or check out this site to see what it looks like:
  tony Chachere's
  
• Worchester. Feel free to double the amount if you want. I like this stuff in sauces.
  
  
• Other alternatives for heat. I'm not a fan of Tabasco, but many are, feel free to use it. Peppers are okay, use your favorite. Try some Cayenne or Pepper flakes for some spice. Don't use Paprika (not really lots of flavor for me, more for coloring I think)
  
  
• Other alternatives for spice. Try some allspice or nutmeg or ground cloves or ground ginger. I wouldn't use more than an teaspoon of any one.
  
  

There you have it. It's a start! You have to develop it to your experiences and taste buds and it will also matter if you put a dry rub on your pork -- how well will the rub and sauce blend?

That's the fun part. Start with a good base that you like, that's kind of simple and then add flavors and go -- go -- go!

Let me know how it works Pete. I'm here to help ya through the experiement.

quote:

Okay, I know it's an argument, but Memphis is the place for ribs

You think so?
Really?
Uh-uh.
Our house is the place to go for ribs.

Regards, Mike

see, I KNEW this would start a "where's the best ribs place..." I know the answer...whereever there's a cookshack.

okay, name the date, when do you want me there. I could use a vacation. I'll sit by the grill drinking your wine while you do the work....

Really, the best place is MY house...nananana

Thanks for this new post, Smokin. Lets just keep the Ripley's Believe It or Not posts (i.e. Andi's Coffee Molasses Marinade) to a minimum. Remember guys, we are looking for a "non-sweet" sauce!

What? Huh? Whatever do you mean? You guys only know two words...sauce and rub. So there. Here's one I like; it's Armenian. Let's see...we'll call it a Rub Sauce.

1/2 c. olive or canola oil
1/2 c. minced onion
1/2 c. tomato juice
1/4 c. lemon juice
1/4 c. chopped fresh parsley
1 tsp. sea salt
1 tsp. crushed marjoram leaves
1 tsp. crushed thyme
1/2 tsp fresh cracked pepper
4 cloves minced garlic

Mix all together in the blender and rub onto things overnight, or (heaven forbid) marinate things in it, or brush it on stuff whilst grilling. Makes enough for 3-4 lbs. of meat. Thinking of using it on that gator meat I have coming. Whaddaya think, Men?

Looks great Andi, whatever a Marinade is??? Is that something they do up in Alaska?

Just teasing. You're a great new source of information and we appreciate the info. I'm a big marinader myself. Yours looks great.
I may copy it over into it's own post so it doesn't get lost here. I like to keep the forum organized (haven't noticed have you) and we can marinade away and give you bonus points (you are collecting your bonus points yes?)

Smokin'