Homemade barbecue sauce is a smoky, sweet-tart, thick American grilling sauce – far more characterful than the shop-bought kind. It is made in a single pan and keeps for weeks.
1. Chop the 1 onion and the 2 cloves garlic very finely and sweat them glassy in the 1 tablespoon oil.
2. Add the 2 teaspoons smoked paprika and fry for half a minute so its aroma is released.
3. Add the 300 g ketchup, the 80 g brown sugar, the 3 tablespoons cider vinegar and the 2 tablespoons Worcestershire sauce.
4. Stir in the 1 teaspoon English mustard and season with a pinch of cayenne pepper.
5. Simmer on a low heat, uncovered, for 20 minutes until it thickens and the raw vinegar taste disappears.
6. Blend it smooth with a stick blender, then pour it into a clean jar.
Tip: When grilling, brush it onto the meat ONLY in the last 10 minutes – it burns quickly because of the sugar. It keeps for 2-3 weeks in the fridge.
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