So, I’ve said that I don’t bang a drum for any particular way of eating once its as unprocessed as possible and as fresh as you can get it, however, making this bbq sauce is a gift for the carnivores in my life. I made it yesterday with these succulent pork ribs, but I have also used it on chicken, fish and even veg. Tomatoes are plentiful in St. Lucia right now and in fact I even have some ripening in my own garden, which was the inspiration for this. They are also abundant in London and the weather is most definitely BBQ weather. I need to fess up though and tell you that I didn’t use fresh tomatoes but resorted to a can. I’m cogitating on a recipe using my fresh tomato sauce recipe for courgetti (courgette cut into spaghetti strips) though, so watch this space.
I have to say that I wouldn’t use a store bought bbq sauce as frankly……what’s the point? It tastes awful and isn’t good for me, so I would make some other marinade, not just this tomato based one, if barbecuing was a must. The difference yet again if you take the time to make it from scratch is striking, and it really is so easy.
Makes a good order neurontin without prescription sized jug full
227 g can tomato sauce (you could use paste and add some water)
4 tbsp soy sauce (check for gluten content if necessary)
2 tbsp red wine vinegar
4 tbsp red wine (optional)
1 tsp powdered mustard
1 green chilli
2 tsp fresh grated ginger
salt and pepper
Add all the ingredients together in a bowl or jug and whisk until it is smooth. If you are planning to BBQ some veg or meat, then go ahead and marinate your chosen thing. If you’d rather have this as a pouring sauce, then cook over a low heat for 15 minutes or so, so that the flavours soften down a bit and mingle.
That’s all there is to it. If I am bbq-ing chicken, then I cut my chicken breasts across to allow the flavour to really penetrate, just pour over the ribs, then leave well enough alone for minimum an hour, or over night in the fridge.
BBQ on a medium heat for 8 minutes per side. We enjoyed ours with a “cook up” rice and steamed local baby beets. Remember, you could use this sauce for chicken, fish or vegetables. Its all good.
Sharon WilliamsJuly 16, 2014 at 10:34 am
Looks yummy! Remember I am but a phone call away and can take a quick ride to your house to help you ummmmm, sample your culinary exploits. My taste buds are always available to you my dear, not to mention my tummy, LOL!
GermaineJuly 17, 2014 at 6:52 am
You are welcome anytime my dear