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.
Ingredients
| 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) |
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Directions
- 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.
