According to the Grillstock cookbook, a backyard bbq sauce needs to go with anything, from a beautiful rack of ribs to scrambled eggs on toast – this is my take on a proper backyard bbq sauce and I reckon it gives that challenge a pretty good go!
- olive oil
- 1 onion, diced as fine as you can
- 3 garlic cloves, minced
- 2 tbsp homemade dry rub
- 500ml ketchup
- 100ml dijon mustard
- 75ml cider vinegar
- 75ml Jack Daniel’s Tennessee Honey Whiskey
- 75ml honey
- 175g soft brown sugar
Toss the onion and garlic into a sauce pan with a splash of oil and sweat, covered, over a medium/low heat for 5 minutes or until softened. Stir occasionally.
Remove the lid and throw in the dry rub; fry for a further 2 minutes.
Turn up the heat before adding the remaining ingredients and bring to the boil.
Then turn down and simmer for 20 minutes or until you have your desired consistency. If it’s too thick add a splash of water.
Taste and add more rub if necessary, before cooling.
Brush over ribs, serve as a dip or transfer to a sterilised jar and keep in the fridge. I guarantee it will be a winner served with anything!