Memphis ribs are a dry-rub religion — this thin, vinegar-forward mop keeps them moist during the smoke and doubles as the table sauce for dissenters.
What you need
Ingredients
Servings
10
Before you start
Mise en place
Yield: About 400 ml
Equipment
Small saucepan
Whisk
2 steps
Method
1
Simmer everything 8–10 minutes — it stays thin by design; this is a mop, not a glaze.
9 min — timer available in cooking mode
2
Brush ("mop") onto ribs every 30–45 minutes during a long cook. Serve the rest alongside, warmed.
Why this works
Thin sauces penetrate; thick sauces coat. Memphis chose penetration and dry rub — the crust stays crisp.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.