I just love this barbeque sauce. It’s quick, easy and packed with flavour. The key ingredient in this sauce is the smoked paprika – giving it a beefy, hickory smoked flavour.
It adds just the right amount of umami to any braai (barbeque). It makes a perfect sauce for pulled pork buns, as a marinade for steaks or chicken or just a dipping sauce for oven grilled sweet potato fries.
This is a very quick recipe for when the craving hits. It easily doubles, or triples up and I suggest that you do at least double the recipe – you’ll be glad you did.
- 2 Tbsp olive oil
- 1 small onion - diced
- 2-3 cloves garlic - finely chopped
- sea salt and freshly ground black pepper
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp cider vinegar
- 2 tsp Worcestershire sauce
- 6 tsp tomato sauce (or tomato paste)
- Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
- Add paprika and stir to combine.
- Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
- Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced.
- Combine the barbeque sauce with your reserved pan juices and onions from the pork roast.
- Taste and adjust seasoning.
If the sauce is too thick, you may add some water or some stock to thin it out. Do check the seasoning if you use stock.
Make sure that you’ve sterilised a glass jar to preserve the leftover sauce. It keeps in the fridge for a couple of weeks, but guaranteed that you’ll use it up way before then.