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The Ospidillo Cafe Memphis (Barbeque) Rub & Sauce

This takes quite a lot of mixing and blending but the end result is worth the effort. This sauce is for Memphis-style barbequed spare-ribs, chicken and/or smoked brisket. The result is NOT sweet (like Kansas City-style sauce) but, rather, spicy. It has a LOT of flavor that penetrates the meat. Also, the dry rub that goes into the sauce is excellent for barbequeing chicken or other meats.Ingredients:



1/4  cup kosher salt

1/4  cup dark brown sugar (packed)

1/4  cup paprika

3  tablespoons black pepper (freshly milled)

1  tablespoon garlic powder

1  tablespoon dried onion flakes

1/2  teaspoon ground cayenne pepper

1/2  teaspoon celery seeds

1/2  teaspoon coriander



1/2  cup dark brown sugar (packed)

1 1/2  tablespoons barbeque spice

1  tablespoon gebhart's chili powder

1  tablespoon black pepper (freshly milled)

1  tablespoon mustard powder

2  teaspoons garlic salt

4  cups tomato sauce

1/2  cup cider vinegar

1/2  cup apple cider (fresh, unpasteurized)

1  cup royal crown cola

1/4  cup steak sauce (use A-1 or L&P)  

1/4  cup prepared yellow mustard

1/4  cup lemon juice

3  tablespoons sorghum molasses

3  tablespoons Dale's Steak Seasoning

3  tablespoons worcestershire sauce

1  teaspoon Tabasco sauce

1/2  teaspoon liquid smoke (hickory)



In a 4 1/2 quart pot or larger, bring all wet sauce ingredients to a boil, uncovered, over medium heat.
Reduce heat to low and add sauce dry ingredients.
Simmer (a slow bubble) until the sauce thickens a bit, stirring often. This takes about 30 minutes.
If you cannot find fresh apple cider, use regular apple juice (not "cocktail").
Use this sauce on your grilled meat about 30 minutes before it comes off the heat (grill or smoker), or, use it on meat at the table.

Submitted by Patrick W. Crabtree

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