Time for a Winter Barbecue: Madame Thermomix’s Barbecue Sauce

I am forever snapping up bargains in the Reduced rack at the supermarket and as a result my freezer contains enough meat and fish to feed a hungry army. This new year I have resolved to gradually use up this treasure trove of high-quality ingredients before I buy any more.

The first thing that literally sprang into my hands on Saturday was a pack of pork ribs, which of course made me think of ThermomixBlogger Helene’s superb recipe for Succulent Slow (Baby Back) Ribs with Thermomix. We were going out that evening to see @jen_baxter of UK Thermomix in an amateur production of a Jack and the Beanstalk pantomime (colloquially called a “panto” but there is no actual pantomime involved, just a lot of laughs and throwing of candy into the audience – go figure) so time was of an essence. Helene’s recipe on superkitchenmachine.com calls for several hours of slow baking and all of a sudden it was 4 pm and we had to leave at 6 so yikes! I had better come up with dinner quick. (In these circumstances, Dear Reader, I am sure that you are getting used to the fact that Thermomix comes into play 😉

With all due respect to darling Helene, I used my own adaptation of my Mom’s barbecue sauce which originated in The American Heritage Cookbook. Here I used my trusty Thermomix to make the sauce the fast and easy way, and then I used my superb Neff combination microwave and fan oven to quickly cook my ribs. They were ready in just an hour and boy, were they juicy and tasty!

Madame Thermomix’s Easy Barbecue Sauce
Makes over half a litre or enough for a very large barbecue!

Ingredients

2 large cloves of garlic
thin peel and juice of one orange
a 2-inch piece of ginger, cut into 2 mm “coins” along the lines on the skin
1 large onion, peeled and quartered
20 g olive oil
150 g soy sauce
100 g dry sherry, red wine vinegar or cider vinegar
75 g dark brown sugar
1 x 400 g tin of tomatoes
100 g tomato ketchup
½ tsp dry mustard or 1 tsp prepared mustard such as Dijon
½ tsp chilli flakes (optional)

Method

1. Peel garlic 3-4 seconds/Speed 4 ¼ Reverse Blade Direction; tip out and reserve. Chop orange peel 20 seconds/Speed 8 while you drop ginger onto running blades. Scrape sides of TM bowl.
2. Add quartered onion, garlic and olive oil to TM bowl. Chop 4 seconds/Speed 5. Scrape sides of TM bowl and sauté on Varoma setting/5 minutes/Speed 1.
3. Add remaining ingredients (including orange juice) and cook on Varoma setting/20 minutes/Speed 1, with the Measuring Cup at an angle to allow steam to escape and your sauce to reduce more quickly. Tip: if your sauce starts to spatter out of the top of your Thermomix, place the internal steamer basket on the lid instead of the Measuring Cup.
4. Safely cook and blend 100° C/2 minutes/Speed 7, thanks to Thermomix’s intelligent Soft Start feature which enables you to safely blend hot liquids even at Speed 10.
5. Use your barbecue sauce immediately on chicken, ribs, or whatever you fancy. Pour the rest into sterilised jars, label and refrigerate.

Bon appétit !

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