Name: Memphis Style Sweet Sauce for Ribs
Ingredients: 8 oz Tomato Sauce; 1/2 c Spicy Honey Mustard; 1 c Catsup; 1 c Red Wine Vinegar; c Water; 1/4 c Worcestershire; smoked; 1/4 c Worcestershire Sauce;regular; 1/4 c Oil; 2 tb Tabasco Sauce; 1 tb Lemon Juice; 2 tb Brown Sugar; 1 tb Paprika; Hungarian, mild; 1 tb Seasoned Salt; 1 1/2 tb Garlic Powder; or 5 cloves fresh garlic, minced fine; 1/8 ts Chili Powder; 1/8 ts Anaheim Chili/cayenne; 1/8 ts White Pepper; Black Pepper; freshly ground; 1/8 ts Numex Chili Powder; 1 Neem leaf; crushed or Bay

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Sauces, Bar-b-q	1	Quarts

INGREDIENTS

8	oz	Tomato Sauce
1/2	c	Spicy Honey Mustard
1	c	Catsup
1	c	Red Wine Vinegar
	c	Water
1/4	c	Worcestershire; smoked
1/4	c	Worcestershire Sauce;regular
1/4	c	Oil
2	tb	Tabasco Sauce
1	tb	Lemon Juice
2	tb	Brown Sugar
1	tb	Paprika; Hungarian, mild
1	tb	Seasoned Salt
1 1/2	tb	Garlic Powder; or 5 cloves fresh garlic, minced fine
1/8	ts	Chili Powder
1/8	ts	Anaheim Chili/cayenne
1/8	ts	White Pepper
		Black Pepper; freshly ground
1/8	ts	Numex Chili Powder
1		Neem leaf; crushed or Bay

INSTRUCTIONS

:       Combine ingredients in a large heavy weight
Dutch oven. Bring to a boil, reduce heat and simmer 30
minutes, stirring occasionally.
:       I like to serve this sauce at the table and
not baste the ribs with it while they are on the
grill. If you paint this sauce on while the ribs are
hot but off from the fire they will glaze and very
slightly brown.
Baste the ribs with this marinade only during the
last half hour of cooking, to glaze the ribs and make
them slightly brown...
If this sauce is put on the ribs too early the sugar
will blacken the outside of the ribs and be unpleasant
looking but not bad tasting....
The goal is NOT to blacken the outside of the ribs at
all, so I usually serve the sauce at the table near
the ribs..... Enjoy this sauce.
Mikenote: This recipe along with the following
recipes will provide you with the most mouth watering
ribs you ever locked a lip on....
:       Memphis Style Method
:       Memphis Style Dry Marinade
:       Memphis Style Basting Sauce
:       Memphis Style Sweet BBQ Sauce
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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