Simple BBQ Sauce

BBQ Sauce
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup ketchup
  2. ¼ cup Worcestershire Sauce
  3. 1 teaspoon garlic salt
  4. 1 cup Coca-Cola
  5. ¼ cup brown sugar, loose
  6. ½ teaspoon hot sauce
Instructions
  1. Mix all ingredients together in a saucepan over medium to low heat.
  2. Allow to boil for about 5 to 10 minutes until reduced and thickened.
  3. Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Spare Ribs

Mrs B's Spare Ribs
Serves 6
Write a review
Print
Ingredients
  1. 2kg Individual Pork Spare Ribs
  2. 150ml Sunflower Oil
  3. Salt and Pepper
  4. A few drops of Chilli Sauce
  5. 90ml Soy Sauce
  6. 1 Tsp Garlic Salt
  7. 3 Tsp Five Spice
  8. 100ml water
Instructions
  1. Mix the oil, salt and pepper, chilli sauce, soy sauce, garlic salt and five spice powder together.
  2. Give all the ribs a good coating of the marinade.
  3. Leave the ribs to marinate for a minimum of 2 hours but preferably overnight.
  4. Set the oven at 160 Degrees Celsius.
  5. Place the ribs in an oven tray add the water and cover with foil. Cook for 30mins
  6. Take the foil off and cook for another 15 mins at 180 degrees Celsius.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

AM Smoky Sausage Casserole

AM Smoky Sausage Casserole
Serves 6
A delicious recipe, a bit like home made baked beans and sausage but with a hint of smokiness from the smoked Paprika
Write a review
Print
Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 3 tbsp Vegetable Oil
  2. 12 Quality Pork Sausage (Albert's Originals)
  3. Half a finely diced onion
  4. 3 cloves of garlic finely chopped
  5. 1 tablespoon of onion powder
  6. 1 tablespoon of garlic salt
  7. 1 and a half teaspoons of smoked paprika
  8. salt and pepper
  9. 2 tins of cannellini beans, drained
  10. 700ml of tomato Passata
  11. 250ml of chicken stock
  12. 3 tablespoons of light brown sugar
  13. 1 tablespoon of tomato puree
  14. 3 tablespoons of white wine vinegar
  15. quarter bunch of chopped flat leaf parsley
  16. 2 tablespoons of unsalted butter.
Instructions
  1. Pre heat the over to 130 degrees Celsius
  2. Heat the oil, on a medium heat, in a large cast iron, oven proof pot. Brown off the sausage and then place to one side.
  3. Add the onion, garlic, onion powder, garlic salt, smoked paprika, season with salt and pepper, and cook, stirring until the onion starts to turn translucent and the spices become fragrant. 3 to 5 minutes.
  4. Put the sausage back into the pot with the onion, herbs and spices and add the cannellini beans, passata and chicken stock. simmer for 10 mins.
  5. Now stir in the brown sugar, tomato purée and vinegar and bring back to simmer.
  6. Cover, transfer to the oven, and cook for 1 hour.
  7. To finish place the pot on a low heat and stir in the parsley and butter. Serve or keep warm in a low oven until ready to serve.
Notes
  1. Great served with toasted ciabatta
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/