This delicious bbq sauce came about after I had a lot of raspberries that were about to go off. We spent last weekend at a lovely farm just west of Amsterdam called Fruittuin van West and
ate picked our weight in raspberries. The boys had berries in their lunch and I made raspberry oatmeal pancakes and muffins but even after all that, I still had quite a few left over and they were starting to go a bit mushy in their little cartons.
I have been into using summer fruit in savoury ways – recently I made a peach salsa for my 4th of July sausages – and the idea of using the raspberries in a BBQ sauce started to come together in my head.
I have been making my own BBQ sauce for a number of years now. Mainly because I am quite particular about my sauces in general and also I like to be able to control the amount of sugar that goes into them. The first time I ever made my own, I made it from this recipe that I found on Pinterest. After years of making it, I started to play around with my own measurements and add ons.
This sauce tastes good on pretty much everything – pork, chicken, beef, burgers – but also tastes great on roasted veg or portobellos. It keeps well – up to 2 weeks – in a tightly sealed jar… but if you do a lot of grilling in the summer or roasting in the winter… it will go quickly! This recipe makes about 3 – 3.5 cups of sauce.
For The Ribs
I used this batch on these delicious thick cut ribs. There are 4 ribs with a good amount of meat on top. First I made a rub of paprika, brown sugar, onion and garlic powder, cumin and salt and pepper and made sure to cover the ribs entirely. Then I placed them on a rack in a pan and cooked on low and slow at 150C for 2 hours. Basting all along in this tangy sauce. After 2 hours, I turned up the heat to 180C for 30 mins and added another coating of the sauce to get a nice caramelised, crispy crust. Remove from the oven and let the roast rest before cutting.
This way of cooking works really well for slow roast pork like ribs, pork shoulder or pork belly.
For The Sauce
- 1.5 cups raspberries
- 1 cup water
- 1 cup ketchup
- 1/4 cup apply cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp fish sauce
- 2 tbsp maple syrup
- 4 tbsp brown sugar
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp ground pepper
- Mix all the ingredients together in a heavy bottomed pot and bring to a boil. Give the mixture a stir and then turn the heat down to low and let simmer for 1 hour. Stirring occasionally.
- Remove from heat and let cool completely before pouring into a jar with a tight fitting lid.
- Store in the refrigerator for up to 2 weeks.