Great side dish!

It's BBQ season and at Winexpert Burlington we believe everything is better with wine!

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This delicious barbecue sauce is easy to make, and best of all, it uses your own bold red wine as an ingredient. It can be used to baste your meats and potatoes before throwing on the BBQ, or it can also be used to dip those succulent ribs with. 

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What are you waiting for? Give it a try!

(Note: Best if made 2 days ahead of basting).

 

Ingredients

• 2 Tablespoons of oil (we like grapeseed oil as it has a high burning point)

• 2 large cloves of garlic, minced

• 1/4 teaspoon of cumin powder

• 1 Tablespoon of smokey paprika powder

• 1/2 teaspoon of chili flakes (optional)

• 2 Tablespoons of brown sugar

• 1/3 Cup red wine (the bolder, the better!)

• 1 Tablespoon of apple cider vinegar

• 1 Tablespoon of soya sauce

• 1/2 teaspoon of liquid smoke (optional - many supermarkets will carry this specialty item)

• 1/2 teaspoon of salt

• 1 Tablespoon of fresh rosemary

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Let's do it!

To begin, heat the oil in a large frying pan over medium heat. Add the garlic - do not allow to burn as it will turn bitter!

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Add the spices and stir well to combine. Then add the wine and allow to mix well. 

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Turn heat to low and add the balance of the ingredients MINUS the rosemary, simmering for 2 to 3 minutes. 

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Remove from the heat and place in a bowl, adding the rosemary. Cover and refrigerate. 

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Enjoy with your barbecued proteins and a glass of your favourite Winexpert Burlington wine... Cheers!

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