This recipe is not my own. I originally made it following a recipe for barbecue sauce used by Chef Tom Kerridge. I have adapted it a little depending on what it will be used for. Use less liquid if your just making it as a regular sauce. Follow the recipe below for a glaze or marinade. The reason I probably like this sauce so much is that it packs a punch. It isn’t healthy in the slightest but it tastes damn good. It’s strong, tangy yet sweet with a little bit of spice for a kick. I would definitely suggest that you at least give this a go.
So this is what you need to make it.
200g dates, roughly chopped
250g drained pickled onions, roughly chopped
1 pint-ish stout
3 tbsp English mustard
2 tbsp Worcestershire sauce
½ pint-ish apple juice
3 tbsp honey
3 tbsp black treacle
3 tbsp golden syrup
1 tbsp Tabasco
1 tbsp tomato purée
3 tbsp soft dark brown sugar
Now I know this looks like a lot, because it is, but it’s definitely worth it.
- Start by pouring the stout into a saucepan and bring to the boil. Have dates and pickled onions ready in a bowl. Once the stout has heated pour it over the dates and pickled onions, cover with cling film and leave to soak until the mixture has cooled a little.
- In a separate bow mix everything else in the list. It doesn’t particularly matter what order. Depending on what your making you might choose to add a little less of the apple juice but you can cook the sauce off and reduce it as much as you like later.
- At some point during this process you must remove the dates and pickled onions. Where doesn’t particularly matter but I chose to sieve the mixture and continue to reduce the sauce without the dates and pickled onion after some time simmering together.
- Once the sauce is thick enough you can pour it over your pork ribs before cooking to create an incredible glaze or pour over your pulled pork and enjoy.
Please, if you do decide to give this a go, let me know what you thought. Would be interesting to know whether anybody else loves this BBQ sauce as much as I do 🙂
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Written by Tomos Newland-Jones @MrNewland66