plum barbecue sauce with chilli, honey and molasses

At last count there were six varieties of barbecue sauce on our website. We can now make that seven! We’re lucky enough to have a plum tree in our backyard that fruits in summer. This year the fruit was pillaged by some birds just before the majority of the plums fully ripened. Luckily enough I managed to take a dozen off the tree before the attack and start playing around with the recipe.

With this particular sauce I decided to up the heat by adding chilli sauce along with the standard helping of paprika. You could use just about any hot sauce, we opted for Sriracha. You’ll also notice there’s no granulated sugar in this recipe. The sweetness comes from the plums, honey and molasses.

By mixing the sauce with a little extra honey or maple syrup you can create a tasty glaze for pork ribs, pork belly and as you can see in the photo below, pork belly burnt ends.

ingredients

• 225g pitted and chopped plums (approx. 1.5 cups)
• 250g passata (1 cup)
• 2 golden shallots
• 20g grapeseed oil
• 1/2 tsp paprika
• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 50g apple cider vinegar
• 2 tbsp chilli sauce (we used Sriracha)
• 1/3 cup honey
• 2 tbsp molasses
• 1/2 tsp ground black pepper
• 1/2 tsp salt

directions

for Thermomix

1. Chop shallots for 5 seconds, speed 7. Scrape down TM bowl.
2. Add oil cook 100 degrees, 3 minutes, speed 1.
3. Add remaining ingredients to TM bowl and cook at 100 degrees, 25 minutes,  speed 1.
4. Allow to cool and blitz for 1 minute, speed 10. Store in an airtight container in the fridge for 2-3 weeks.

for stovetop

1. Finely chop the shallots and saute in oil over a medium heat for 8 to 10 minutes until slightly golden.
2. Add the remaining ingredients, bring to almost a boil then reduce and simmer until the sauce thickens, roughly 25 minutes.
3. Allow the sauce to cool slightly before transferring to a food processor and blend until smooth.

Enjoy your plum barbecue sauce!

For other barbecue sauce and condiment ideas click here.