Memphis BBQ Spaghetti and Cornbread with Honey Butter

The sweet and sticky flavours of BBQ in a bowl of spaghetti...

Memphis is home to some of America’s best BBQ restaurants; traditional Memphis-style BBQ consists of dry-rubbed pork, cooked slow and low then basted with a mop sauce towards the end of cooking. The Bar-B-Q shop on Madison Ave is known as the originator of BBQ spaghetti - a fusion dish of spaghetti cooked with the shredded BBQ meat and mop sauce that can be ordered as a side dish.

Here we’re making it the main event - it’s topped with a crispy bacon crumb and served with a fantastic cornbread & sweet honey butter, crunchy cucumber pickles, sour cream, coleslaw and extra BBQ sauce!

25 minutes

2 hours 10 minutes


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BBQ RUB: Salt, soft brown sugar, smoked paprika, sweet paprika, mustard powder, ancho chilli, garlic, chipotle chilli, onion, red pepper, black pepper, celery
SPAGHETTI SAUCE SPICES: Smoked paprika, smoked garlic, chipotle, mustard powder, ancho chilli, sweet paprika, allspice
BBQ SAUCE BLEND: Smoked paprika, mustard powder, ancho chilli, garlic powder, allspice
CORNBREAD SPICES: Green pepper flakes, thyme, garlic, celery salt (celery seed, salt), black pepper
HONEY BUTTER BLEND: Thyme, black pepper
PICKLE SPICES: Red pepper, green pepper, jalapeno, yellow mustard seeds
COLESLAW SEASONING: Chives, celery, mustard powder, onion, garlic
BACON SPICES: Smoked paprika, smoked garlic, black pepper, thyme


  • 600g pork belly strips
  • 2 rashers of bacon (any type is fine!)
  • ¼ white or red cabbage
  • 2 medium carrots
  • ½ cucumber
  • 75g sour cream plus extra for serving
  • 150ml full fat milk
  • 65g butter
  • 1 egg (any size) - lightly beaten
  • 75g uncooked fine or medium polenta (or use semolina)
  • 75g self-raising flour
  • 95ml vinegar (white wine vinegar or cider vinegar is best)
  • 45ml soy sauce
  • 85g honey
  • 3 tbsp tomato ketchup
  • 400g tin of tomatoes
  • 300g dried spaghetti