The name of this sauce suggests that it has a lot to do with using the barbecue, but that is really not the case.
We call it that way because it is often served with barbecue dishes. The well-known American BBQ sauce usually consists of tomato ketchup with brown sugar, mustard, vinegar and seasonings such as onion and garlic powder, perhaps a pepper and often some smoke flavour.
Our BBQ sauce is not only perfect with barbecue dishes or with these spare ribs, but is also actually prepared on the barbecue. This gives it a very typical smoky taste. The binding of the sauce actually comes from the vegetables.
It takes some time to prepare the sauce, but then you really have something amazing at home.
How do you prepare BBQ sauce yourself?
First of all, we prepare the barbecue for indirect grilling. Maintain a temperature of approximately 150 °C. Then sprinkle some wood chips on the coals.
Let’s smoke the tomatoes first. To do this, cut the tomato in half and place them in an ovenproof dish. Place the dish on the barbecue and let it braise for 30 minutes.
After this we remove the tomatoes from the barbecue and make a puree of them. We’ll let that puree boil to thicken.
Meanwhile, we coarsely chop the other vegetables and smoke them on the barbecue as well. We do this for an hour.
After that, we add the vegetables together with the tomato juice in a blender and create a sauce from it. Check out the full recipe and instructions below!
Recipes with barbecue sauce
Check here below our recipes with barbecue sauce:
Homemade BBQ sauce
Ingredients
- 1,500 gr tomatoes ripe
- ½ celery
- ½ carrot giant
- white from 1 leek
- ½ jalapeno pepper
- 2 red onion
- 1 whole head garlic
- 1 tbsp smoked paprika powder
- 1 tbsp cumin seeds
- 2 tbsp brown sugar
- splash red wine vinegar
- splash olive oil
- pinch smoked salt
- black pepper freshly grounded
Instructions
- Prepare the barbecue for indirect grilling at approximately 150°C. Add some extra smoking wood chips to the coals.
- Cut the tomatoes in half and place them in an ovenproof dish. Place on the indirect zone of the barbecue and simmer gently for about 30 minutes until they have softened nicely.
- Meanwhile, clean the celery, leek, winter carrot, red onion and pepper and chop everything roughly.
- Remove the tomatoes from the barbecue and puree the tomatoes in the blender. Rub through a coarse sieve and let this smoked tomato juice reduce until you have about 75 cl left.
- Place all the vegetables and the garlic in the tomato bowl and sprinkle with the smoked paprika, the cumin seeds, freshly ground pepper and a pinch of (smoked) salt.
- Place on the barbecue and let it smoke gently for about 1 hour until the vegetables are soft. Toss occasionally.
- Pour the reduced tomato juice into the blender and add the roasted vegetables, brown sugar and a dash of red wine vinegar.
- Turn to a smooth sauce and season to taste if necessary. If you want the sauce to be smoother, rub it through a fine sieve.
