Here's what I made today to go on tonights hickory-smoked BBQ beef ribs. From "Fire and Smoke". This book is where my American-style BBQ sauces start from.
Saute the following for 10 mins.
1 cup oil (1/2 will do!)
2 cups finely chopped onion
1 large green capsicum chopped nifely
1 cup celery chopped finely
2 tbsp mince garlic
2 cups tomatoe puree
1 tbsp Dijon mustard
1/2 cup white vinegar
1+ tsps cayenne pepper (you decide how many... I used one tsp for the family's sake but it needed more!)
1 tsp hot pepper sauce (eg Tabasco) I used some of the Anchor Restaurant Original Buffalo Wing Sauce from NY. Its a killer.
1 bay leaf
2 tsps freshly ground black pepper
1/2 cup brown sugar
1/4 cup molasses
Taste and add more vinegar, sugar or spice as you wish. Then simmer for another 5-10 mins.
Allow to rest for an hour before serving (the sauce, not you!). It will taste better the next day.
Making this sauce goes well with a cold beer, preparing you for the task of bbqing.
They came out looking nice a brown and smelling great. I tried a bit of meat off a smaller rib, and while it was pretty rare inside, it tasted excellent. So the next step is to baste the ribs in the sauce and put them in the oven on 140 degrees. (I'm just making this up as I go along...) Meanwhile the spuds have gone into the Weber to cook.
Well the ribs were in the oven for about 3 hours and I turned them down in the process. They turned out fine, but I'd have to say that a short BBQ time might have worked just as well, given my early tasting. The potatoes were put in the oven to reheat. The corn was done on the BBQ but the ears weren't fully husked so they dried out a bit. Sauce was excellent. Added a bottled eggplant chutney on the side. All good!