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Saturday, 13 July 2019

BBQ Sauce


    2 tablespoons butter
    1 small yellow onion, finely chopped (about 1 cup)
    3 cloves garlic, minced (about 1 tablespoon)
    2 cups ketchup (or our home made Tomato Sauce)
    1/3 cup molasses
    1/3 cup dark brown sugar
    1/3 cup apple cider vinegar
    2 tablespoon yellow mustard (I like pre-made mustard not the powder)
    1 Cinnamon stick
    1 tablespoon sweet paprika
    1 teaspoon freshly ground black pepper or to taste

1/2 teaspoon cayenne pepper **
1    tablespoon chili powder **
** Optional

Molasses is not that easy to get in some parts of Asia we use Black Treacle (Same Same but different) available at most baking supply shops in Malaysia.
We have found powered mustard has a very very short shelf life in the tropics, however prepared mustard has a good shelf life and does not require refrigeration. For us a good all rounder is Heinz yellow mustard, available on the Asian supermarket shelves.



    Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

    Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

    Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Look here for our Tomato Sauce Recipe

Home style Tomato Sauce

Our boat made tomato sauce


    2.5kg ripe tomatoes, coarsely chopped
    2 large onions, coarsely chopped
    10 whole cloves or 1/4 tsp ground
    10 whole allspice berries or 1/4 tsp ground
    1 tablespoon sweet paprika
    1 clove garlic, sliced
    1/2 cinnamon stick or 1/4 tsp ground
    2 tablespoons salt  (to taste but remember its a preservative)
    1 1/2 cups sugar
    2 cups (clear) white (white malt) vinegar

I have also found you can easily funk up tomato sauce with some mustard, its a taste thing so try a small test sample before adding it to a whole batch. We use prepared mustard as it keeps longer in the tropics than powered mustard.

Select all ingredients

    Step 1
    Place tomato, onion, cloves, berries, paprika, garlic, cinnamon and salt in a large saucepan over medium heat. Bring to the boil. Simmer, uncovered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender.
    Step 2
    Add the sugar and vinegar. Simmer, uncovered, stirring occasionally, for a further hour and 15 minutes or until mixture reduces, thickens and is of a saucy consistency. Adjust seasoning.
    Step 3
    Strain mixture through a coarse sieve into a large bowl, in batches, pressing down strongly to extract as much liquid as possible. Discard solids, seeds. Pour hot mixture into sterilised bottles. Seal. Store in a cool, dark place until ready to use. Once opened, store in the fridge.

This Tomato Sauce is a great starting point for our home made BBQ sauce.