My Mum used to make the best Barbecue Sauce ever and when she died, the recipe passed to me. Nowadays there are a few ingredients available which she didn’t have access to, so this is my New Improved Version!
2 tbsps olive oil
2 red onions, chopped small
2 tbsps brown sugar
2 cloves garlic, chopped small
glug of red wine (optional)
4 tbsps tomato puree
2 tbsps tomato ketchup
2 tbsps soy sauce
1 tbsp tomato Worcester sauce
- Fry the onion in the olive oil until soft, then add the brown sugar and cook until caramelised, add the garlic and cook for a few minutes.
- Deglaze the pan with a good glug of red wine and allow to boil to remove the alcohol.
- Finally, add all the other ingredients and simmer until thickened. The sauce won’t need additional seasoning as there is already enough in the ketchup/soy sauce.
I like to serve this with chicken or spare ribs. For chicken, I use mini fillets and add them to the pan after stage 1, cooking for a few minutes each side before adding the wine. For spare ribs, I like to cook the ribs in the oven until nearly done then cover with the sauce for the final stage of cooking.
Whatever you serve the sauce with, potato wedges are a great addition! My secret to great wedges is adding seasoning and oil in a bag!
To make the wedges, I have a great little gadget from The Pampered Chef range. (Amazon sell something similar) It can be used to core and wedge apples too but is super fast cutting potatoes. Put the wedges into a plastic bag with 2tbsps of olive oil and sprinkle in a stock cube or some bouillon powder (Marigold is good), seal and shake until covered. Pour onto a baking sheet and bake for 45 mins at 200c, turning at half time.
Do you have your own recipe for barbecue sauce?