This finishing sauce is traditionally served over smoked ribs, but can also be converted into a basting sauce by adding more beer and a little more vinegar.
tomato sauce, red wine vinegar, hot sauce, butter, beer
Mopped on the job: Finishing ribs with sauce
Photo by Harald Zoschke
This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder.
1 cup tomato sauce, preferably freshly made
1 cup red wine vinegar
2 teaspoons Louisiana-style hot sauce
1 tablespoon butter
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ cup light beer
Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.
Remove from the heat, but serve warm over smoked meats.
Yield: 2 ½ cups
Heat Scale: Mild