Instructions

1. Pop all of the ingredients into a heavy-based sauceban and bring to the boil.
2. Turn the heat down to a simmer and bubble away for 45 minutes to 1 hour, until the sauce has reduced and thickened.
3. Remove from the heat and allow to cool completely before storing in the fridge.
4. How To Use: This sauce gets greater with age. Make the day before you intend to use it to allow the flavours to marry. If you are marinating ribs or sausages, smear liberally and leave to marinate for at least 2 hours before cooking. If you are marinating joints of meat, slash the meat to the bone to allow the flavours to infuse.