Neely's Barbecue Sauce

Chef: Pat Neely, Gina Neely

Cookbook: Down Home with the Neelys: A Southern Family Cookbook

Publisher: Knopf

Information

• Total time: under 4 hours
• Skill level: Easy
• Cost: Inexpensive
• Yield: MAKES ABOUT 2 CUPS

Notes

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for our barbecue sauce–and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success.

Memphis barbecue sauce is known for its sweet and tangy tomato base. Ours keeps true to that tradition, striking a perfect balance between the sweet (we use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and ours does just that.

At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.

Ingredients

• 2 cups ketchup
• 1 cup water
• ¼ cup light-brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons freshly ground black pepper
• 1½ teaspoons onion powder
• 1½ teaspoons dry mustard powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• ½ cup apple-cider vinegar
• 2 tablespoons light corn syrup
• 1 tablespoon Neely's Barbecue Seasoning

Directions

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.