Thick red sauce in which the tanginess of tart apples, tomatoes and vinegar are balanced with sweet honey, and flavoured with smoky paprika and warm spices.
As well as always keeping a jar of pesto in the fridge on standby to dollop on eggs, vegetables, fish or chicken when I need a quick and easy meal, my other ‘fast food’ friend in the fridge is barbecue sauce. It’s great for spicing up an otherwise plain meal of meat and vegetables, or for rejuvenating the leftovers from a roast dinner the next day.
The sweet smokiness pairs particularly well with pork or chicken. Here are some mealtime suggestions:
- breakfast: fry a sliced onion and some chopped bacon in a pan over a medium heat for 8 minutes, stir in a dollop of barbecue sauce and cook for a further 2 minutes, or until warmed through.
- lunch: use as a salad dressing with cold chicken or bacon.
- dinner: rub sauce into ribs and leave to marinade in the fridge for 4 hours. Place ribs in an ovenproof dish, cover with a sheet of tin foil, and cook for 2 1/2 hours on 150°C/300°F, basting twice after every hour.
|The sauce can be kept in a sealed jar in the fridge for several weeks. To stop the sauce from spoiling, you will need to sterilise your jar (and lid) before use to kill any bacteria. There are 3 methods you can use:
|Sweet & Smoky Barbecue Sauce|