Heaven Preserve Us: Instant Pot Sticky BBQ Sauce.
Posted On April 29, 2014
As we near the launch of our sister company Heaven Preserve Us at Crystal Palace Market on May 17th we are madly labelling bottles, writing copy, building our E-Shop and of course perfecting our recipes. We used the reasonably mild weather this last Sunday to invite friends to a BBQ to try some of our new range of products. We’ve been super busy recently, and time is a major factor with everything at the moment. I had a eureka moment at about 0200am on Saturday morning and got up, popped all the ingredients for our sticky BBQ sauce into the Instant pot
, set the slow cooker for 2 hours and struck another thing off the list.One of the things I love about the instant pot is its efficiency. I woke up on Saturday morning and the pot had kept the sauce warn, the flavours had infused perfectly and the taste and so much more depth than just cooking it on the hob, so much richer and so I’m happy now to make our sauces for the business using both the pressure cooker and the slow cooker.
Our friends at Instant pot have already discounted their fabulous Multi-Functional Cooker to celebrate its launch in the
United Kingdom from £119 to £109 but as a reader of Lover of creating flavours and until May 1st 2014 you can buy one for £99.00 if you quote LOCFLUX1 Here are just some of the many benefits of Instant Pot after May 1st the price will rise to £119.00
- 6-in-1 Multi-Functional Cooker–Pressure Cooker, Sauté/Browning, Slow Cooker, Rice Cooker, Power Steamer & Warmer. Over 800 Consumer reviews on Amazon US (see below), average 4.5 stars.
- Large, easy to use control panel with ten built-in Smart Programs to complete the common cooking tasks, automatic keep-warm at the end of a cooking cycle and 3 temperatures for sauté/browning and slow cooking
- Delay your cooking time up to 24-Hours; Manual setting for up to 120 minutes of cooking time
- CE certified with 10 proven safety mechanisms; Highly energy efficient
- Includes 3-ply bottom stainless steel cooking pot, stainless steel steam rack, rice paddle, soup spoon, measuring cup, instruction manual, recipe book, quick start guide and cooking time table
- 1 large rack of pork ribs
- A large pinch of finely chopped oregano and thyme
- A drizzle of olive oil
For the barbecue sauce
- 500 ml Tomato ketchup
- A thimbleful of rum
- 120 ml sherry vinegar
- 2 tbsp of Worcestershire Sauce
- 4 cloves of garlic, minced
- 3 shallots, minced
- 1 Bay leaf
- 2 tbsp of maple syrup
- 60g brown sugar
- 1/2 tbsp of freshly milled black pepper
- 1 tbsp of Maldon salt or to taste
- 1 tsp of mustard powder
Firstly, generously season the rack of ribs with salt and pepper, then drizzle some olive oil over the ribs and sprinkle with the herbs massaging gently so that the entire rack is covered. Put in the fridge overnight. Making the barbecue sauce in advance will also increase the intensity of the flavours. Place all the ingredients into a saucepan and bring to a simmer and cook for 5 minutes before removing from the heat and allowing to cool. Place in an airtight container and put in the fridge until you need to use it. Next it’s time to slow roast the ribs. Preheat the oven to 110/gas mark 1/4 . Place the ribs in baking trays and cover with foil. Place in the oven for 4 hours. After 4 hours remove the ribs from the oven, remove the foil and drain the juices. With a pastry brush paint the ribs with the barbecue sauce so that they are completely covered. Return to the oven uncovered for another 40 minutes. Once cooked, remove from the oven and serve with the remaining sauce, corn on the cob, wings, coleslaw and cheesy chips !
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