Barbecue sauce must be right up there in popularity with tomato sauce. It’s especially good on a beef burger or with a side of kumara fries. I’ve even seen blokes tucking into it with eggs for brunch. You can add it to a marinade for spare ribs or a slow roasted leg of lamb. This sticky sauce has multiple uses but be careful, as it will burn if put directly on to a hot plate.
|250 ml||Apple juice|
|200 g||Brown sugar|
|150 ml||Worcestershire sauce (Main)|
|200 ml||Dark soy sauce|
|150 ml||Cider vinegar|
|100 g||Tomato puree|
|¼ cup||Sweet chilli sauce (Main)|
|4 cloves||Garlic, crushed|
|2 Tbsp||Dijon mustard|
|1 splash||Tabasco sauce (Main)|
AdvertisementAdvertise with NZME.
- Into a large pot place the juice, sugar, worcestershire, soy, vinegar, tomato puree, sweet chilli, garlic, mustard and Tabasco. Bring to a simmer, stirring until the sugar has dissolved. Continue to simmer for 15 minutes until thick and syrupy.
- Store in sterilised jars ready for use.