Recipe No 170 sauce

Ribs sauce

Time

Prep:

Total:

Difficulty
very easy
Yield
6–8 serves • 320 g
Metric Imperial

Processes

  • Butter, salted (5 pats)
    25 g
  • Garlic, minced (2 cloves)
    6 g
  • Smoked paprika (¼ tsp)
    0.6 g
  • Cayenne pepper (½ tsp)
    0.9 g
  • Mustard powder (1 tsp)
    2 g
  • White pepper, ground (½ tsp)
    1.2 g
  1. 01
    Add to saucepan over low heat.
  2. 02
    Stir to combine.
  3. 03
    Cook until butter has melted and changed to a light golden color, about .

  • Tomato sauce (ketchup) (¾ cup)
    180 g
  • Brown sugar (5 tbsp + 1 tsp)
    48 g
  • Cider vinegar (1 tbsp)
    15 g
  • Tomato paste (1 tbsp)
    16 g
  • Worcestershire sauce (1 tbsp)
    17 g
  • Soy sauce (1 tbsp)
    16 g
  • Dijon mustard (1 tsp)
    5 g
  • Honey (1 tbsp)
    21 g
  1. 04
    Add to pan.
  2. 05
    Stir to combine.
  3. 06
    Cook until sugar has completely dissolved, about .
  4. 07
    Allow to cool.

Making ahead

This sauce benefits from being made ahead. The flavours will develop over the course of 2–3 days.

Storing

Keeps in the refrigerator for up to 7 days.

Food pairings

Barbecue ribs, of course.

Categorisation

Category
condiment sauce sauce for meat
Meal
component
Cuisine
american
Diet
omnivorous
Tags
ribs sauce