Nic's 'Not So Secret' BBQ Sauce

In 2013, I visited London to go try the rib rolls made by The Rib Man, which he claims to be 'The Best Ribs in London'. It's his BBQ sauce that really makes these rolls.

I wanted to make my own sauce to serve with the pork I cook at The The Gog for the Big Green Egg demos. It had to be more than just a tomato and vinegar sauce like most of the bottle sauces seem to be in the shops. A bit of research later and some experimentation and this is what I came up with, a sauce that pleases and has a lingering, pleasant after taste.

I have to say I used Dr BBQ's excellent book 'Slow Fire' for a lot of the inspiration although most recipes on the web have very similar ingredients.

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Prep Time 10

Cook Time 40

Course: Condiment

Cuisine: American

Ingredients Equipment Method

Ingredients

1 onion finely chopped
3 garlic cloves finely chopped
25 g butter
1 hot chilli finely diced (leave the seeds for a hotter punch)
1 tsp onion powder
120 ml apple juice 1/2 cup
120 ml cider vinegar 1/2 cup
480 ml Heinz tomato ketchup 2 cups
2 tbsp Worcestershire sauce
80 ml French's American mustard 1/3 cup
120 ml runny honey 1/2 cup
1 tbsp tomato puree
1/2 tsp sea salt
1/2 tsp black pepper coarsely ground
1 tbsp hot chilli sauce

Equipment

Grill Temperature

Surfaces

Method

Set up your Egg for a direct cook at 180°C.
Take a pan and melt the butter.
Add the onion, garlic and fresh chilli.
Once the onion is cooked about 7 to 10 minutes, add all the other ingredients and mix.
Bring to a simmer then turn down to just heat the sauce through. Cook for about 30 minutes, the sauce will thicken nicely.
Add more chilli sauce if you like it spicy (as The Rib Man does).

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