1 tbs vegetable oil
½ onion finely chopped
2 cloves garlic crushed
6 anchovy fillets chopped finely
2 cups tomato sauce
¾ cup packed dark brown sugar
¾ cup water
½ tbs apple cider vinegar
3 tbs worcestershire sauce
1 tbs pickled jalepeno chillies chopped finely
2 tsp smoked paprika
¾ tsp freshly ground black pepper
“GREAT ROBUST SAUCE THAT CAN BE USED WITH ANY RED MEAT, AND YOU CAN MODERATE THE HEAT IF DESIRED”
Heat the oil in a medium saucepan until shimmering. Add the onion and the garlic, and cook, stirring occasionally until softened.
Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavours have melded and the sauce is reduced to around 2 cups. Should take around 40 minutes, and end up thick and glossy. Set aside until ready to grill the ribs.
KEY HERE IS THE REDUCTION OF THE SAUCE TO GET THE RIGHT THICKNESS AND GLOSS. FANTASTIC ON BEEF RIBS, STEAKS, HAMBURGERS AND EVEN AS A MARINADE FOR A ROAST.
Very easy - once you've done the shopping for ingredients.