American BBQ Sauce
This recipe comes from the lovely Jane from Why is there Air? Jane is an amazing blogger who currently lives in France but has spent time living in America and the UK. This BBQ Sauce is a little different to what Australians will probably expect. It is delicious with steak or with my Krispy Fried Chicken strips. It's a versatile and delicious sauce. - Peta
This recipe is an adaptation and conversion of Jane's mother's barbecue sauce which originated from The American Heritage Cookbook.
No: Dairy / Gluten / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 30 minutes
Makes 500mls of sauce
Can be frozen
- garlic cloves - 2, large
- orange - 1, thin peel and juice
- ginger - 2-inch piece, cut into 2mm coins along the lines on the skin
- onion - 1 large, peeled and quartered
- olive oil - 20g
- soy sauce - 150g (*check for gluten if required)
- sherry - 10g, dry, red wine vinegar or cider vinegar
- brown sugar - 75g, dark
- tomatoes - 400g tin
- tomato sauce - 100g
- mustard - 1/2 tsp, dry, or 1 tsp prepared mustard such as Dijon
- chilli flakes - 1/2 tsp, optional
- Peel garlic (2) by placing it into bowl and using Reverse+Speed 4 / 3-4 seconds. Tip skins out and set garlic aside.
- Chop orange peel from one orange, Speed 8 / 20 seconds.
- Continue running on Speed 8 while you drop ginger (2 inch piece) onto running blades. Scrape sides of TM bowl.
- Add quartered onion (1), garlic (2) and olive oil (20g) to bowl.
- Chop Speed 5 / 4 seconds. Scrape sides of bowl.
- Sauté 5 minutes / 110C* / Speed 1.
- Add juice of orange (1), soy sauce (150g), dry sherry (10g), dark brown sugar (75g), diced tomatoes (400g), tomato ketchup / sauce (100g), mustard (1/2 tsp) and chilli flakes (1/2 tsp).
- Cook 20 minutes / 110C* / Speed 1, with the machine measuring cup at an angle to allow steam to escape and your sauce to reduce more quickly. Tip: if your sauce starts to spatter out of the top of your machine, place the internal steaming basket on the lid instead of the measuring cup.
- Blend your sauce. Program 1 minute / Speed 6. Please note: We have adjusted this step. For the original instructions please see Jane's recipe.
- Use your barbecue sauce immediately on chicken, ribs, or whatever you fancy. Pour the rest into sterilised jars, label and refrigerate.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.