We do have some store bought rubs and sauces and there are indeed some that are excellent and need no improving upon. However when our consulting chef, Michael :o), makes his own sauce the flavours are always way better. Here’s the latest version and what he’s putting on ribs later this week. So good.

1 small onion
5 cloves garlic
1 stalk celery
1 tbsp olive oil
1 basket cherry tomatoes
1/2 package Metropolitan Chef steak rub
300 ml stout (we used Firehall Brewery Holy Smoke)
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp grainy mustard
pepper to taste

Dice onion, celery and chop garlic or put through garlic press. Saute on medium heat in olive oil for about 5 mins until onion is translucent. Add quartered cherry tomatoes and spice rub and further cook for another 5 mins. Add ketchup, brown sugar, stout and mustard and simmer for 1/2 hour to reduce. Let cool and then blend or food process until somewhat smooth. Some texture is all good.

Michael sous vide these ribs in the sauce for 24 hours on 60 degrees and then BBQ’d them up. A veggie-filled potato salad and our very own greens from our community garden with a splash of olive oil and balsamic completed this amazing meal. AND there’s still another rack in the freezer. Nice!