Sauces and Rubs

Roxy’s Spicy Apple BBQ Sauce

3 baking Apples, peeled, cored and diced.
2 cloves Garlic pureed.
1 tbsp. Olive oil
1/2 cup Water
11/2 cup Ketchup
3/4 cup Cider vinegar
1/4 cup Molasses
1/2 cup Turbinado sugar or brown sugar
1/2 cup Cane syrup
1 tsp. Salt
1 tsp. Cinnamon, ground
1 tsp. Nutmeg
1/2 tsp. Allspice
1/2 tsp. Black pepper, fresh ground
1/2 tsp. Cayenne pepper
1/4 tsp. Clove, ground
1/2 cup cider vinegar, reserved.

In a sauce pan over medium heat, sauté apples, onions and garlic in olive oil for 5 minutes till onions become translucent. Add the water and reduce heat to low and simmer till the apples have dissolved, 20 minutes or so. Add the remainder of ingredients and simmer on low heat for 45 minutes until sauce is thickened.
Add remaining vinegar and incorporate.
Place sauce in a blender and process till smooth.
Cool sauce and refrigerate up to 2 weeks.

Mack’s All purpose BBQ Rub

Use teaspoons, cups or whatever to measure out the ingredients (just make sure you use the same size of container for all) depending on what quantity you require. This rub works on ribs, steak or poultry.
1 x Measure ground fenugreek.
3 x Measures coarse sea salt.
4 x Measures Demerera sugar.
1 x Measure Garlic powder.
6 x Measures ground paprika.
1 x Measure coarsely ground black pepper.
3 x Measures ground coriander.
1 x Measure yellow mustard powder.
2 x Measures ground pimento
2 x Measures dried mixed herbs.

Mix all the ingredients together and don’t worry if you have left over, as it’ll last a couple of months.