After much thought and some trial and error I have *finally* managed to ‘almost’ replicate my mum’s sticky barbeque marinade, which is the sauce she uses to cook pork ribs in.
It’s not strictly true to her recipe – she used tomato ketchup (omitted!), tomato puree (omitted!), soy sauce (omitted!), worcester sauce (omitted!), honey and olive oil. Suffice to say, the only original ingredients left are the honey and olive oil, which wouldn’t have made a good sauce for anything.
So here goes with my version. It is kind of nice on it’s own but I wouldn’t really recommend chilling and eating it from the fridge as I’m not sure how well it’d keep.
1/2 a beetroot
2 medium carrots
1 medium onion
1 large clove/2 small cloves garlic
180g – 200g honey
3 – 4 tablespoons sugar
4 teaspoons vegetable boullion stock powder (the only ‘safe’ variety is the vegan organic one in the orange-brown tub)
4 teaspoons black treacle
2 teaspoons ‘safe’ yeast extract (vegemite or tesco’s own brand are good)
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
about half a cupful of water
about half a cupful of olive oil
1 to 1 1/2 kilos of suitable meat e.g. pork spare ribs or chicken wings
1. peel the beetroot, onion and garlic. top and tail the carrots. Place all the vegetables in a food processor and mince until fine. (This could be done with a knife but would take a very long time as the pieces need to be tiny, preferably each less than 2mm long).
2. add minced vegetables to a heavy bottomed saucepan and add enough olive oil to coat and cover them completely. This will be more oil than you might imagine, and don’t skimp on it – it will be used to cook your meat in, after all.
3. cook vegetables in the oil over a medium heat, stirring frequently to prevent any browning, for at least 10 minutes or until they start to soften and the oil is sizzling hot.
4. mix the boullion with a tiny drop of hot water, then add it to the pan along with all the other ingredients. drop heat to low and stir gently to combine.
5. simmer together for at least 10 minutes, then remove from heat, cover, and leave for several hours, or preferably overnight, for the flavours to combine.
6. the next day, put your meat in a glass roasting dish, pour the sauce over the top and ensure each piece is coated. cover either with a lid or with foil and place in a very low oven for several hours.
7. meat can be served on it’s own as a party centerpiece, or with rice, chips or boiled potatoes.