A good BBQ Sauce is the make or break for any BBQ and recipes are closely guarded secrets. BBQ season is in full swing now so given times are difficult we are going to do the neighbourly thing and share the recipe for our Best BBQ Sauce Ever.
This is ideal for a marinade, or as a sauce on the side, you can even use it in the oven to give your dishes a bit of extra sparkle, just remember to baste often. It freezes well so you can make a big batch and have it to hand when you need something in a hurry.
- 30 mls Vegetable oil of your choice
- 1 Garlic clove
- 1 large Onion – finely chopped
- 125 mls Tomato Puree (You can use Passata but the flavour is not so deep)
- 45 mls Lemon Juice
- ½ tsp Salt
- ¼ tsp Black pepper
- ½ tsp dried Sage
- 15 gms grated Ginger
- 60 gms Soft Brown sugar
- 150 mls Stock of your choice
- 60 mls Worcestershire sauce
- 2 tsps Mustard powder (or 4 tsp of a hot mustard)
- Sprinkle of Chilli flakes if you like it spicy
Heat the oil in a pan, add the onion and garlic and soften gently for a few minutes until the onion is translucent but not brown.
Add the tomato puree and keep stirring for a minute or two to bring out the tomato flavour.
Add the rest of the ingredients, stirring well until they are well combined. Bring to a gentle simmer and continue to cook for about ten minutes until all the flavours are well combined, stirring occasionally to stop it catching.
Allow to cool.
To use as a marinade, brush plenty of the sauce over the meat and place in the fridge, ideally overnight but an hour or two will do.
You can also just brush it onto almost cooked meats on the BBQ to give a little extra flavour but watch it doesn’t burn. It is delicious brushed onto Corn Cobs and slices of Aubergine as they cook.
To use a dressing, just warm it through gently and help yourself.
From experience it is recommended that you make at least a double batch – it will be popular!