This sauce has a lot of ingredients. It’s better if you cook it a few hours in advance or even the day before to allow the deep flavors to merge and mingle.
– Fry a chopped onion in a little oil.
– Add a tin of peeled tomatoes
– Add the following ingredients:
2 cloves chopped garlic, teaspoon ground coriander, teaspoon ground cumin, two big spoons tomato ketchup, lemon (or lime) juice, tablespoon dark brown sugar, big teaspoon molasses, two or three tablespoons red wine vinegar, a chopped chilli pepper (or two depending on how hot they are), two big spoons of mango chutney, two teaspoons honey, glass of orange juice, big dash of Worcester sauce, two tablespoons of soy sauce, 2cms of chopped fresh ginger (or teaspoon ground ginger), big teaspoon of mustard, a little water, salt to taste (just a little, the soy sauce usually makes it salty enough).

– simmer on a low heat for 35-45 minutes, add some more water if the mixture starts getting too thick
– I add an optional ingredient at the end which is “liquid smoke”, you can buy this if you live in the US, otherwise it can be ordered on the internet at myamericanmarket.com. It gives a wonderful smoky taste.
– I cook spare ribs for 45 minutes in the oven and baste regularly both sides with this sauce. Then finish them off on the barbecue. You can use it with practically any barbecue recipes. Heat some sauce and put on the table for dipping.
The photo on the left shows my barbecue ribs served with Mille Feuilles of Boulgur and Quinoa (see recipe here above)