Memphis-Style Sauce for Ribs

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.