Home > Recipes > Sauces > Barbecue sauce.BBQ
By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
![]()
Read interview with:
PREPARATION:
In a saucepan with a little olive oil, fry the finely chopped onion and
garlic, add the thyme, rosemary and cumin to the onion and let it cook.
Once the onion begins to brown, add the mustard, honey, ketchup, soy
sauce and Tabasco. Mix everything well and cook for a couple of minutes,
remove from heat and let cool.
RECIPE:
In the recipe below, I bathed a rack of pork in the sauce and I left it to
stand overnight. Then I roasted the ribs at 160 degrees for 1 hour.
Then I raised the oven to 190 degrees and for another 20 minutes. Keep
bathing the ribs with more barbecue sauce during the roasting to
caramelize the meat. Serve with a good salad or arugula leaves.
If you don’t have...Shallots...use spring onions or leave them out Ketchup used tinned tomato sauce and add a few drops of vinegar. Mustard...leave it out...Thyme or rosemary...use other Herbs or leave them out Cumin...leave it out Honey...use brown or white sugar...Soy sauce...leave it out or use.
Tips Soup up your your sauce by adding other flavors: try a pinch of dill, saffron, peppers, jalapeno peppers or, sage, oregano, anise, fennel or celery, ginger and even wasabi!
About the sauce: As the name suggests, barbecue sauce is generally used to accompany meats cooked on the barbecue and to enhance the smoky flavor of the meat. But it’s versatile and can be used with many dishes. Here's a quick and easy version of the
Our guest chefs bring you their unique and personal take on food.
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona