Best Barbecue Sauce
It’s not that much of an additional drama to make your own barbecue sauce and it makes such a difference at the table.
This recipe is so simple and comes together in around 15 minutes combining smoke, salt and sweet in equal measure.
INGREDIENTS
240g Tomato Puree
100ml Vegetable broth
50ml Apple Cider Vinegar
2 tsp Worcestershire sauce
2 tbsp Soft brown sugar
2 tbsp Molasses (or you can add more brown sugar if you don’t have this)
2 tsp Mustard powder
2 tsp Paprika
½ tsp Cayenne Pepper
1 small onion finely chopped
2 cloves of garlic grated
2 tbsp Extra Virgin Olive Oil – we use Tradizione from Marco Viola which has a great backbone and peppery spice
Flaked Seasalt and Ground Black Pepper to taste
METHOD
Place the chopped onion and garlic in a pan with the Extra Virgin Olive Oil. Sauté on a moderate heat for around 3 minutes until they are soft but not taking colour.
Then add in all of the other ingredients and combine with a hand-blender.
Bring this mixture to the boil briefly, stirring all the time. and then turn down to a simmer for 10 minutes. Keep an eye on it and stir as needed.
Remove from the heat and set aside to cool – during this time the sauce will thicken.
You can store this sauce in an airtight container in the fridge for up to 3 weeks. It also works well as a sticky marinade for ribs.