One of the certainties in life is barbecue sauce. Life can be tough, covid is changing the world, the global warming is alarming, there are taxes to pay, but in the end, what a true barbecue enthusiast knows is that there is always a sauce for every barbecue.
And once again I invite you to experiment with ingredients and cooking, an original barbecue sauce does not exist, there are infinite interpretations. Some like it spicy and super caramelized, I prefer to add more spices, some add whiskey, those who want beer, those who want it decisive, those with a more nuanced taste: this is the beauty of barbecue: it is constantly flowing!
Barbecue sauce is like a religion, once you have found the right one, you never abandon it, it is natural that it is, it reflects your tastes, your most intimate being.
And so it is with a little reluctance that I am going to share my recipe for the special barbecue sauce. I had already proposed one with beer to accompany the meat, but this is the one I use to brush and caramelize the meat, the one that never fails when I have to prepare ribs, both beef and pork, brisket and pulled pork. Make good use of it.
The process of making this very spicy barbecue sauce is long and painstaking, but once prepared you can store it in the refrigerator for a few weeks, so it’s always best to prepare it in large quantities.
Ingredients and doses to make the real barbecue sauce for the ribs
- 400 grams of honey
- 230 grams of brown sugar
- 480 grams of vinegar
- 6 grams of cumin
- 6 grams of coriander seeds
- 11 grams of celery seeds
- 12 grams of red pepper
- 15 grams of paprika
- 120 grams of soy sauce
- 900 grams of ketchup
- the juice and zest of half an untreated lemon
- the juice and zest of half an untreated orange
- 40 grand of fresh coriander
- 3/4 bottle of red beer or a glass of rye whiskey
How to make American BBQ sauce for ribs
In a large pot, roast all the spices over medium heat: cumin, coriander and celery seeds, paprika and chili powder. Once they are roasted to perfection, you will notice it from the scent, add the honey and sugar and cook until the sauce begins to caramelize.
At this point, add the wine vinegar, ketchup, soy sauce and beer. Let’s open a parenthesis. If you want to make whiskey-flavored rib sauce instead of beer, use a shot of rye whiskey.
Continue cooking and add the zest and juice of the citrus fruits and cook well until the barbecue sauce is thick.
Season the sauce with salt, pepper and fresh coriander, let it rest for two hours and then strain it through a fine sieve. Here this is my no longer secret recipe of the barbecue sauce that I always use. You can use it for a thousand dishes: consider that it is excellent for caramelizing meat and preparing ribs with bbq sauce, but also to accompany steaks, baked potatoes, hamburgers, puff pastry rolls and sausages, aperitifs and finger food.