Barbecue sauce

BBQ sauces add that zing to burgers, ribs or chicken. Here are a couple of recipes that I have tried and that are so easy to make

Basic BBQ Sauce

2 tbs oil
1 choppes onion
1 tbs tomato purée (kunserva)
2 tbs wine vinegar
2 tbs soft brown sugar
1 heaped teaspoon mustard powder (colemans is the best)
2 tbs Worcestershire sauce
150ml or ¼ pint water

Method:-
Pour the oil into a saucepan, add the onions and fry for 3-4 minutes until the onions are translucent. Stir in the tomato purée and then add the rest of the ingredients. Bring the mixture to the boil and simmer for 10 – 15 minutes.
It’s important to stir the tomato purée in separately in order to get a smooth barbecue sauce. If you just add it with the other ingredients it’ll just form as red lumps in the barbecue sauce and you’ll have no fun at all trying to smooth out the sauce.

Another variation:
3 onions, chopped
1 tbs olive oil
2 tbs tomato puree
2/3 cup  lemon juice
1/2 cup vinegar
5 oz. Worcestershire sauce (about 1/2 bottle)
1/2 tsp. salt
1/4 tsp. cayenne pepper 
2 tbsp. mustard
1/2 c. brown sugar, packed


Method

In a skillet, sauté chopped onions in melted butter or olive oil until tender. Remove from skillet and place in 4 quart saucepan. Add remaining ingredients, simmer on low-medium heat for about 1 hour, stirring often. Do not allow to stick or burn.

Sweet and Tangy Sauce

Ingredients

1 tablespoon vegetable oil

1 large yellow onion, minced

1/2 cup tomato puree

8-ounce jar honey mustard

2 tablespoons minced garlic

1/4 cup brown sugar

1/2 cup cider vinegar

2 tablespoons Worcestershire sauce

Directions

Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender and back again.) Simmer gently for an additional 5 minutes.

Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.

Keep all the sauces in the fridge and they last quite long.