1 tablespoon oil
1 onion (diced)
2 garlic cloves (minced)
½ cup apple cider vinegar
¼ cup brown sugar
¼ cup dark rum
2 tablespoons molasses
¼ cup sweet chili sauce
2-4 tablespoons chili flakes
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
425g canned tomato sauce
juice of 1 lemon
Barbecue Sauce
In a large frying pan sauté onion and garlic in oil until
golden brown. Add apple cider
vinegar, brown sugar, rum, molasses, sweet chili sauce, chili flakes, soy sauce and Worcestershire sauce; stir until partly reduced, for about 5 minutes. Add can of tomato sauce and reduce further for about 10 minutes. Let cool and blend with hand mixer.
Ribs
Place ribs in large pot and cover with very lightly salted water. Bring to boil, then lower heat and simmer
for 20 minutes. Get large pan with roasting rack; place ribs on rack and brush with barbecue sauce. Place in 130°c-150°c
oven and bake for approximately 1 hour; remove from oven every 20 minutes and brush
on another layer of barbecue sauce. If you want, you can finish on barbecue for about 10 minutes. (Make sure to watch
carefully so they do not burn.)
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