1 small onion, diced
4 cloves garlic, minced
1 cup ketchup or tomato sauce
*½ cup Buckwheat Honey
¼ cup molasses
¼ cup apple cider vinegar
½ tsp black pepper
¼ tsp paprika
¼ tsp chilli pepper
¼ tsp cayenne pepper
1 tsp liquid smoke (optional)
In a small saucepan, sauté the onion and garlic in vegetable oil until onion is translucent.
Add ketchup, honey, vinegar and molasses and remaining seasonings and bring to a simmer over low heat. Continue to cook over low heat for approximately 20 minutes to allow the flavours to combine and thicken without burning.
Place ribs in a large pot with water and bay leaf or chicken broth and bring to a boil. Reduce heat and simmer ribs for 30 minutes.
Remove ribs and place on grill while basting frequently with the honey barbeque sauce. Turn ribs and continue to “sauce” while cooking over low heat for 20 minutes or so.
Remove from grill and serve with extra sauce on the side.
Store remaining sauce in refrigerator – it will keep at least a month covered. Equally delicious on chicken, pork or burgers.
*Buckwheat Honey has a deep dark brown colour with a molasses like earthy flavour, perfect for making this barbeque sauce.