Lemony BBQ sauce

This is burst-in-your-mouth tangy and is so quick and simple.  Use it to marinate pork ribs or chicken or whatever you fancy. Or simply serve is as a condiment with BBQed meat or vegge. Lindsay is jealously guarding it and won’t let me give any away but .....

Ingredients

1 Tbsp olive oil

1 tsp grated ginger

½ tsp ground cumin

1 tsp ground coriander seeds

1 Tbsp sweet paprika

½-1 tsp chilli powder (I use ½ tsp hot paprika)

½ lemon including the peel finely chopped

2 Tbsp cider or white wine vinegar

¼ cup lemon juice

2 Tbsp brown sugar

1 tsp mustard powder

400 gm crushed tomatoes

1 Tbsp Worcestershire sauce

Method

Heat oil in large heavy-based pan over low heat and fry onion until soft. Add the ginger, cumin, coriander, paprika and ‘chilli’ and fry gently for 5 mins or until fragrant – be very careful not to burn the spices.

Add all the other ingredients and simmer gently for a further 15 mins, stirrng occasionally. Slightly longer cooking will produce a richer sauce but watch that the pan doesn’t dry out; if it’s looking a bit dry add a Tbsp or 2 of water. 

Bottle and seal. Enjoy!

Chook’s note: here’s when those little packets of minced ginger and citrus juice you have cunningly squirrelled away in the freezer come in handy. I always have a selection – different citrus zests and leaves, lemongrass, ginger (which I use a lot), garlic cloves, even grated turmeric root when I get a hold of it.  Those and tomatoes are terrific items to have on hand.