- Health advice
- Jan 21, 2015
You will love this tangy, spicy sauce, which is great as an addition to grilled or roast meat but can also be used as a baste for meat on the BBQ, or as a marinade.
If you're using the oven to roast your lamb ribs (or beef or pork) then sprinkle them with Rosemary, add the sauce 15 mins before the end of the cooking time. Et voila! Perfect spicy, gooey, yummy ribs.
If you have any leftover (not likely!) it will keep in the fridge for a few days or make a large quantity and freeze what you don't use.
Happy Australia Day!
<strong>Smokey BBQ Sauce</strong>
- 1 tbls Olive Oil
- 1 Onion - finely chopped
- 1 Garlic clove - crushed
- 2 tbsp Red Wine Vinegar (Can substitute with Apple Cider Vinegar
- 150 mls Water or Stock
- 1 tbsp English Mustard (already made up - not powder)
- 2 tbsp Coconut Sugar (or any brown sugar)
- 1 slice Lemon
- 1 Bay Leaf
- Pinch Cayenne (adjust to your taste)
- 2 tbsp Worcester Sauce
- 6 tbsp Organic Tomato Ketchup or Sauce
- 2 tbsp Organic Tomatoe Puree (optional)
- Salt and pepper to taste
- Gently fry onion and garlic in olive oil until soft but not brown.
- Add vinegar, water or stock, mustard, sugar, lemon, bay leaf and cayenne.
- Bring to the boil and simmer for 15 minutes.
- Add the rest of the ingredients and simmer for a further 5-10 minutes.
- Remove lemoon and bay leaf before using
