I just love this barbeque sauce. It’s quick, easy and packed with flavour. The key ingredient in this sauce is the smoked paprika – giving it a beefy, hickory smoked flavour. It makes a perfect sauce for pulled pork buns, as a marinade for steaks or chicken or just a dipping sauce for oven grilled sweet potato fries.
This recipe easily doubles, or triples up and I suggest that you do at least double the recipe – you’ll be glad you did.
Ingredients for the barbeque sauce
- 2 tbsp olive oil
- 1 small onion – diced
- 2-3 cloves garlic – finely chopped
- sea salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 6 tablespoons tomato sauce
To make the barbeque sauce
- Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
- Add paprika and stir to combine.
- Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
- Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced.
- Combine the barbeque sauce with your reserved pan juices and onions from the pork roast.
- Taste and adjust seasoning.
Make sure that you’ve sterilised a glass jar to preserve the leftover sauce. It keeps in the fridge for a couple of weeks, but guaranteed that you’ll use it up way before then.