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

: 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