My kitchen smells wonderful right now. I'm making a "first of the season" batch of bbq sauce. I've tried dozens of recipes over the years and this one is my favorite. I use it on chicken and baby back ribs on the grill and sometimes on left over roast beef.
It is taken from "Smoking Meat" by Jeff Phillips.
Memphis Barbeque Sauce #2:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons sugar
3 tablespoons light brown sugar
2 tablespoons dark brown sugar
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 tablespoon Worcestershire sauce
1/4 tablespoon coarsely ground black pepper
1/2 tablespoon onion powder
1/4 tablespoon dry mustard
Combine all ingredients in a saucepan. Use a whisk to thoroughly combine.
Cover and bring to a boil, then simmer for about an hour.
I store it in the refrigerator in a glass jar with a lid.
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