Barbecue Sauce of the Gods
Last nights dinner: organic, free range, happy pig baby back ribs in what may be the best ever barbecue sauce; dutch cream potatoes, skins on, boiled with sliced onion, carrot, peas, salt and a good dash of mango vinegar, then mashed with Jersey cream and pastured cow butter; green beans pan fried with butter and fresh oregano; and a tomato and tamarind sauce on the side.
This barbecue sauce is amazing. Here’s how to make it, bear in mind the ketchup and pineapple and mango vinegars are home made. My ketchup is fermented and includes fish sauce, fresh tomatoes, pineapple vinegar, tamarind and Davidson plum (in season).
2 cups ketchup
½ cup water
½ cup rapadura or dark brown sugar
¼ cup maple syrup
1 tbsp blackstrap molasses
Dash of soy sauce
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp pineapple vinegar
1 tbsp mango vinegar
2 tbsp Worcestershire sauce
1 tbsp cayenne pepper
6 cloves Italian garlic
1 tbsp paprika
Put it in a pot, and reduce to a thick sauce.
Ketchup recipe
http://www.celestialroots.com/fermented-ketchup.php
Pineapple vinegar recipe