My Memphis barbecue sauce recipe is delightfully sweet but not too sweet with a hint of chili, emphasizing why the Memphis style is recognised as being as close as you can get to the prefect all purpose barbecue sauce.
What I like about this recipe is the use of onions which when cooked gently add a natural sweetness to any sauce. The additional ingredients that sweeten things up are the sugar and molasses so if you prefer a less sweet sauce then you can just ease off on these ingredients a little.
I have succumbed to using liquid smoke, not an ingredient I like to add to many of my BBQ sauces because to all intense and purposes it is an "articial" flavor enhancer. That said, I does add something to the recipe so on this occasion I beg your indulgence.
Heat a saucepan over a medium heat, melt the butter and throw in the onions and chillies for about 3-4 mins until the onions turn translucent. (You want a medium heat so that the onions don't burn, it's when they turn translucent that the sweetness comes).
Next turn the heat down a little and add the ketchup and molasses. Stir in until you are satisfied that it is well mixed then simply throw in the rest of the ingredients.
Bring the concoction up to the boil and simmer for about 10 minutes. That's it, you’re ready to go. Just spoon it over your pork.