BBQ-sauce
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This BBQ-sauce from Errieda du Toit, from 'Huiskok' fame, is a must have accompaniment to serve with burgers, pork ribs, pulled pork and an array of cold, smoked or cured meats.
Ingredients: 300 ml tomatosauce (like All Gold) 80 ml dark brownsugar 30 ml molasses 2 cloves garlic, finely grated 60 ml apple cider 30 ml Worcestershire sauce 10 ml paprika 5 ml pepper 5 ml mustardpowder pinch of cayenne pepper shake or two of Tobasco |
Method:
Mix all the sauce ingredients together in a medium sized saucepan or pot.
Stir through and bring to a gentle simmer and cook for about 12 minutes untill it is thick and dark.
Serve in a seperate bowl with Pulled Pork, ribs, burgers and cold meats.
Basting sauce:
To use as a basting sauce add 200 ml vegetable oil to the sauce and incorporate it well.
Baste chicken, pork, steak or ribs towards the end of the braai - the high sugar content and molasses burns easily. Take care that the heat is not too high and brush at least twice on each side. It is sticky, tangy and utterly delicious.
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Mix all the sauce ingredients together in a medium sized saucepan or pot.
Stir through and bring to a gentle simmer and cook for about 12 minutes untill it is thick and dark.
Serve in a seperate bowl with Pulled Pork, ribs, burgers and cold meats.
Basting sauce:
To use as a basting sauce add 200 ml vegetable oil to the sauce and incorporate it well.
Baste chicken, pork, steak or ribs towards the end of the braai - the high sugar content and molasses burns easily. Take care that the heat is not too high and brush at least twice on each side. It is sticky, tangy and utterly delicious.
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