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The ultimate BBQ sauce


Makes: 2 x 340g jars
timePrep time: 15
timeTotal time:
The ultimate BBQ sauce
Recipe photograph by Karen Thomas

The ultimate BBQ sauce

This spicy, sweet and smoky sauce is so addictive, everyone will ask you for the recipe!

Makes: 2 x 340g jars
timePrep time: 15
timeTotal time:

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Nutritional information (per serving)
Calories
110Kcal
Fat
1gr
Carbs
24gr
Sugars
23gr
Protein
1gr
Salt
1gr

Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes
Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes

Ingredients

  • 1 onion, finely chopped
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 300g tomato ketchup
  • 100ml cider vinegar
  • 100g black treacle
  • 75g light brown sugar
  • 3 tbsp Worcestershire sauce
  • 3 tbsp English mustard
  • 1 tbsp smoked paprika
  • ¼ tsp mild chilli powder
  • ½ tsp salt

Step by step

Get ahead
Will keep in the fridge for up to 4 weeks.
  1. Gently cook the onion in the oil in a small to medium pan, stirring occasionally, for about 20 minutes until it is very soft but not really coloured.

  2. Add the garlic and cook for a further couple of minutes. Meanwhile, put all the other ingredients into a jug and whisk together.
  3. Pour the jug contents into the pan and bring to a simmer. Reduce the heat to a minimum and allow the sauce to gently bubble away over a low heat for 30 minutes, stirring occasionally.

  4. When the sauce has finished cooking, leave it to cool a little then blend until smooth (if you’re using a liquidiser, blend in 2 batches). Spoon into sterilised jars* and seal tightly.
    Tip
    * Sterilise your jars for 5 minutes in a medium-hot oven (190° C, fan 170° C, Gas 5)
  5. Allow the sauce to go cold before using. For maximum flavour, leave it for a couple of days before using.

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