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Home-made smoky BBQ marinade and basting sauce

By Hannah Lewry
1 cup
Easy
5 minutes
5 minutes

Ingredients

  • 2 T smoked Spanish paprika, toasted
  • 1 T coriander seeds, toasted and ground
  • 1 T garlic flakes, toasted
  • 50 g brown sugar
  • ½ cup tomato purée
  • 1 T apple cider vinegar
  • 2 t Worcester sauce
  • 1 t Woolworths Lazy Kettle liquid smoke
  • 10 g fresh thyme

Method

Use a mortar and pestle to grind the spices and sugar, then transfer to a cast-iron pan.

Add the remaining ingredients and simmer for 5 minutes. Use as a marinade for chicken, ribs or pork rashers.

Alternatively, keep warm and bubbling on the fire and use to baste meat while you braai.

Cook's note: The liquid smoke is my secret weapon in this marinade. Feel free to add other spices – cloves and star anise also work really well – but remember not to salt your marinade, as this could dehydrate the meat. No one loves a dried-out chop!