Craig's Cracking BBQ Sauce
A really good BBQ Sauce will set your BBQ off on just the right footing. Craig’s delicious recipe is the star of much of what we do in the Meat London Garden. Once made, the sauce can be chilled and decanted to a jar with a fitting lid, or ideally a kilner jar. The sauce will last for up to a week if refrigerated.
2 tbsp vegetable or rapeseed oil
2 shallots – finely chopped
4cm fresh ginger – finely chopped
3 garlic cloves – crushed
1 tbsp ground allspice
1 tbsp smoked paprika
2 tsp mustard powder
1 tsp cayenne pepper
450g muscovado sugar
4 tbsp golden syrup
1 x 700g jar passata
250 ml cider vinegar
2 tbsp Worcestershire sauce
On a medium flame, heat the oil in a large, heavy bottomed pan. Fry the shallots, ginger and garlic for a few minutes, until soft and translucent. Add the allspice, smoked paprika, mustard powder and cayenne pepper, stirring well for another minute. Be careful not to let the pan get too hot. Don’t let the mixture burn.
Whisk together the sugar and the golden syrup and add this to the pot. Keep stirring for 30 seconds.
Finally, add in the passata, cider vinegar and Worcestershire sauce. Give everything a good stir and allow to simmer for 10 – 15 minutes, until the sauce is the right consistency. Remove from the heat and allow the sauce to cool slowly.