BBQ Sauce
Directions
- 1Peel about 4 centimeters of ginger.
- 2Peel about 4 centimeters of ginger.
- 3Peel about 4 centimeters of ginger.
- 4Smash and peel 3 cloves of garlic.
- 5Smash and peel 3 cloves of garlic.
- 6Smash and peel 3 cloves of garlic.
- 7Grate the peeled ginger into a saucepan over a low heat.
- 8Grate the peeled ginger into a saucepan over a low heat.
- 9Grate the peeled ginger into a saucepan over a low heat.
- 10Add 3 tablespoons of cider vinegar to the saucepan.
- 11Add 3 tablespoons of cider vinegar to the saucepan.
- 12Add 3 tablespoons of cider vinegar to the saucepan.
- 13Add 125 ml of ketchup to the saucepan.
- 14Add 125 ml of ketchup to the saucepan.
- 15Add 125 ml of ketchup to the saucepan.
- 16Add 60 ml of rum to the saucepan.
- 17Add 60 ml of rum to the saucepan.
- 18Add 60 ml of rum to the saucepan.
- 19Add 1 tablespoon of Worcestershire sauce to the saucepan.
- 20Add 1 tablespoon of Worcestershire sauce to the saucepan.
- 21Add 1 tablespoon of Worcestershire sauce to the saucepan.
- 22Add 50 grams of dark brown sugar (two big heaping tablespoons) to the saucepan.
- 23Add 50 grams of dark brown sugar (two big heaping tablespoons) to the saucepan.
- 24Add 50 grams of dark brown sugar (two big heaping tablespoons) to the saucepan.
- 25Add 1 teaspoon of Dijon mustard to the saucepan.
- 26Add 1 teaspoon of Dijon mustard to the saucepan.
- 27Add 1 teaspoon of Dijon mustard to the saucepan.
- 28Add 1 teaspoon of chili flakes to the saucepan.
- 29Add 1 teaspoon of chili flakes to the saucepan.
- 30Add 1 teaspoon of chili flakes to the saucepan.
- 31Stir the sauce well and cook it for at least 20-30 minutes on a low temperature until it becomes shiny and thick.
- 32Stir the sauce well and cook it for at least 20-30 minutes on a low temperature until it becomes shiny and thick.
- 33Stir the sauce well and cook it for at least 20-30 minutes on a low temperature until it becomes shiny and thick.
Ingredients
- 4 cm ginger
- 4 cm ginger
- 4 cm ginger
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 3 tablespoons cider vinegar
- 3 tablespoons cider vinegar
- 3 tablespoons cider vinegar
- 125 ml ketchup
- 125 ml ketchup
- 125 ml ketchup
- 60 ml rum
- 60 ml rum
- 60 ml rum
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Worcestershire sauce
- 50 grams dark brown sugar
- 50 grams dark brown sugar
- 50 grams dark brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon chilli flakes
- 1 teaspoon chilli flakes
- 1 teaspoon chilli flakes
Equipment
saucepangas stoveknifechopping boardgraterspoon
Tips
- When cooking alcohol in a sauce, the alcohol evaporates, leaving behind the rich, fruity flavors like nutmegs and vanilla.
- You can blend all ingredients in a liquidizer if preferred.
- Cook the sauce for at least 20 minutes on a low heat until it reaches a shiny, thick consistency.
- A good glaze sticks to your finger and doesn't come off easily.