As part of my birthday celebrations this year I decided to throw a bit of a US-style meat feast featuring things like brisket, ribs, wings, and cornbread. I have been using the dependable and excellent Pitt Cue Co. recipe for BBQ sauce for a couple of years now but I decided that a change was in order and, having sampled various sauces and dips at Grillstock 2014, I set about hunting down a new one.
I’m slightly ashamed to say that I can’t remember which of the many BBQ sites that this recipe originally came from – if anyone finds it let me know and I’ll add a link. It is a really easy sauce to make and I’m definitely going to do a larger batch next time round as the richness and layers of heat and spice are rather addictive. I adjusted the amount of sugar to make a sweeter (and ultimately darker) sauce which set off the smoky, fatty ribs perfectly. And also went very well with the hot dogs we had for breakfast the next day….
NB – if you can’t get hold of liquid smoke don’t worry, the sauce is more than amazing without it.
- 240 ml ketchup
- 60 ml water
- 60 ml cider vinegar
- 130g brown sugar
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon chilli powder
- 2 cloves garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon liquid smoke
In a large saucepan gently heat the olive oil and add the garlic – keep it moving so it doesn’t burn and make everything taste of bitter nastiness.
When the garlic is soft and fragrant, add all the rest of the ingredients and stir thoroughly to combine.
Bring to the boil then reduce the heat and simmer for 10-15 minutes until it is thick and unctuous then decant into a sterilized jar or sauce bottle.
Smother over any BBQ meat of your choice and feel very smug.