I’m in the midst of beef short ribs on the Big Joe, they have done four hours at around 130C indirect cooking and have just been thrown back on wrapped in foil. I’ve now got a couple of hours to prepare a bbq sauce to glaze the ribs for the final half hour.
I’ve made my own bbq sauce before but it’s always a bit of trial and error, so this one will be a variation on a theme once again.
There are essentially three main ingredients: ketchup, black treacle and brown sugar. Add to that a mixture of almost any flavour you like and you can’t go far wrong with the outcome. Here’s the one I’ve whipped up today:
100g tomato ketchup, 80g black treacle, a tbsp dark brown sugar, a pinch of Barts Smokehouse BBQ Smokey Chipotle Rub, salt and pepper, a splash of cider vinegar and a knob of butter.
Throw everything together in a small pan and stir under a gentle heat until everything is well mixed.
If you want a thicker sauce, bring it to the boil, reduce the heat and then simmer until you have the desired consistently.