It’s been a while since I’ve done a sauce review, so let’s fix that. This is a sauce I’ve had for quite some time now that I’ve been itching to try out. From my home state of Mississippi, here’s Ubon’s Sauce!
I could spend days and days and days on the story of Ubon’s and still not do it justice, so I’ll give it my best. Restaurant… competition team… sauce maker… Ubon’s does it all and has done it all for well over 30 years. Ubon’s Barbeque of Yazoo (and pitmaster Garry Roark) is featured year after year at the Big Apple Barbeque Block Party and has received numerous accolades. Ubon’s is a regular on the competition circuit (and especially at Memphis in May). Garry’s daughter Leslie is a partner in the restaurant/catering/sauce business as well as the rib & chicken cook for the competition team. And having the pleasure of meeting the entire Ubon’s family at Memphis in May last year, I can say with 100% confidence that they are some of the nicest people I know!
The sauce recipe came from Leslie’s grandfather Ubon Roark and goes back an estimated five generations. It touts itself as having Memphis flair with a nod to Kansas City. I highly suggest reading more about the history of Ubon’s here and here.
Ingredients: ketchup, brown and white sugar, distilled vinegar, hot sauce, black pepper, Worcestershire sauce, chopped onion, sodium benzoate, citric acid, spices.
Appearance: dark shade of red with spices visible, slightly chunky texture (from the chopped onion)
Aroma: immediate aromas of tomato, hot sauce, and vinegar
A Taste: a natural sweetness that isn’t overpowering with a tang from the vinegar and a bite from the hot sauce; not spicy at all
I’ve had this as a condiment on pulled pork sandwiches, which I really really like. But the one experience I want to talk about in trying out this sauce – BBQ sloppy joes! This came as a result of working from home one day and trying to figure out what to have for lunch one day. In the refrigerator was some leftover brisket slices and burnt ends. These were given a chop and put in a cast iron skillet over medium heat with 1/4 cup of beef broth to essentially rehydrate the meat.
After 5-10 minutes, I added 1 1/2 cups of Ubon’s sauce and allowed to cook for 15-20 minutes, stirring occasionally. In one word: deliciousness!! A word of caution, though… use a nice dense bread for this. White bread just won’t cut it!