Montgomery Inn Barbecue Sauce
This iconic Cincinnati sauce dates back to the late 1950s when Ted Gregory asked his wife, Matula, to cook up some ribs while he entertained friends at the Montgomery Inn bar. The meal was such a hit that Gregory’s friends kept coming back. Matula’s ribs and signature sauce have been on the menu ever since.
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In November 1951, Ted Gregory and his wife Matula bought McCabe’s Inn in Montgomery, Ohio, on the outskirts of Cincinnati, and renamed it Montgomery Inn. But it wasn’t until the late 1950s that Matula made her first batch of ribs for Ted while he entertained some friends at the bar.
Within a few short years, Matula’s fall-off-the-bone ribs and tangy-sweet signature barbecue sauce had become a staple at Montgomery Inn. They’ve been on the menu ever since, and are now a quintessential piece of Cincinnati’s culinary history.
Montgomery Inn has served more than half a million customers including Johnny Cash, Bob Hope, Elton John, Andre Agassi and every US President since Ronald Reagan.
This famous condiment goes especially well with barbecued ribs and chicken.
*Refrigerate after opening*
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