Chef Richard Tait ’ s Spiced BBQ Sauce
Chef Richard Tait ’ s Spiced BBQ Sauce
Ingredients Directions
1 1 / 4 cups honey 1 / 2 cup rice wine vinegar
1 / 2 cup ketchup 1 / 2 cup chopped cilantro
1 / 4 cup freshly squeezed lime juice 1 / 4 cup soy sauce
1 stick cinnamon + 1 teaspoon of ground cinnamon 2-star anise
1 1 / 2 teaspoon garlic Chile paste 1 1 / 2 teaspoon peeled and chopped fresh ginger
1 1 / 2 teaspoon coriander seeds 1 1 / 2 teaspoon whole black peppercorns
1 / 2 teaspoon ground cardamom 1 / 2 teaspoon whole cloves 1 / 2 teaspoon ground mace
1 small head savoy cabbage , finely shredded 3 tablespoons butter
1 tablespoon fennel seeds , crushed Salt and freshly ground pepper
In a medium saucepan over medium-high heat , bring all ingredients to a boil .
Reduce heat to medium-low and simmer , stirring occasionally , 30 minutes or until reduced by 2 / 3 and sauce has a syrupy consistency .
Pour through a fine strainer set over a bowl . Set aside .
Makes about 2 cups and may be refrigerated up to 1 week .
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