Australian “Barbie” Sauce: Your New Grilling Essential

I can still remember the first time I tasted real Australian barbecue. It wasn’t just the perfectly grilled sausages and steaks, but the vibrant, tangy, and slightly sweet sauce that elevated everything to another level. My Aussie friend, Sarah, called it “barbie” sauce, and it was a closely guarded family recipe. It wasn’t long before I started experimenting, trying to capture that taste of sunshine and smoky goodness. This recipe is my tribute to Sarah and to the simple magic of Australian barbecue.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 8
• Yield: About 1 cup
• Dietary Type: Vegan (naturally)

Ingredients

• ½ cup tomato sauce
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce (check for anchovy-free versions for vegan)
• 1 tablespoon cider vinegar
• 1 dash hot sauce, such as Tabasco
• 1 garlic clove, crushed
• ¼ teaspoon dry mustard
• ¼ teaspoon kosher salt

Equipment Needed

• Small saucepan
• Whisk or spoon

Instructions

1. Heat a small saucepan over medium heat.
2. Add the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, hot sauce, crushed garlic, dry mustard, and kosher salt to the saucepan.
3. Stir all the ingredients together thoroughly until well combined. This ensures the brown sugar and salt are evenly distributed.
4. Bring the mixture to a simmer, stirring occasionally.
5. Once simmering, reduce the heat to low and continue to simmer for about 15 minutes, stirring frequently to prevent sticking and burning. Simmering allows the flavors to meld together and the sauce to thicken slightly.
6. After 15 minutes, remove the saucepan from the heat.
7. Let the sauce cool slightly before using. As it cools, the sauce will thicken further.
8. Brush generously onto your favorite barbecued meats during the last 5 minutes of cooking, after they are done, or both! The brown sugar in the sauce will caramelize beautifully over the heat, creating a delicious glaze.

Expert Tips & Tricks

• Spice it up: If you like a little more heat, add an extra dash or two of hot sauce or a pinch of cayenne pepper.
• Sweetness adjustment: Taste the sauce after simmering and adjust the sweetness by adding a touch more brown sugar if desired.
• Worcestershire woes: Not a fan of Worcestershire sauce, or need a vegetarian/vegan alternative? Try a combination of soy sauce, tamarind paste, and a tiny squeeze of lemon juice. Start with small amounts and taste as you go.
• Garlic intensity: If you prefer a milder garlic flavor, add the crushed garlic later in the simmering process.
• Thickening: If you want a thicker sauce, simmer for a few minutes longer, being careful not to burn it. A cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) can also be whisked in during the last minute of simmering.
• Make-ahead marvel: This sauce can be made a day or two in advance and stored in the refrigerator. The flavors will continue to meld and deepen over time.
• Charred sugar: If the sugar begins to burn on the bottom of the pan, immediately remove the saucepan from the heat and transfer the sauce to a new pan. This will prevent the burnt taste from ruining the entire batch.

Serving & Storage Suggestions

This “Barbie” sauce is fantastic brushed on ribs, chicken, sausages, steaks, or even vegetables like corn on the cob or grilled eggplant. Serve it alongside your favorite barbecue dishes, such as potato salad, coleslaw, and crusty bread.

• Room Temperature: The sauce can sit at room temperature for up to 2 hours.
• Refrigeration: Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
• Freezing: For longer storage, freeze the sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before using.
• Reheating: Reheat the sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of water if it has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	30 kcal	2%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	196mg	8%
Total Carbohydrate	5g	2%
Dietary Fiber	0g	0%
Sugars	4g	8%
Protein	0g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Smoked “Barbie” Sauce: Add a teaspoon of smoked paprika for a smoky flavor.
• Honey “Barbie” Sauce: Substitute the brown sugar with an equal amount of honey for a different kind of sweetness.
• Spicy Mango “Barbie” Sauce: Add ½ cup of pureed mango and an extra dash of hot sauce for a tropical twist.
• Whiskey “Barbie” Sauce: Add a tablespoon of your favorite whiskey during the last 5 minutes of simmering.
• Herb Infusion: Add a sprig of fresh rosemary or thyme during simmering, removing it before serving.

FAQs (Frequently Asked Questions)

Q: Can I make this sauce without brown sugar?
A: Yes, you can substitute brown sugar with an equal amount of white sugar, honey, or maple syrup, but the flavor will be slightly different. Brown sugar adds a molasses-like depth.

Q: Is this sauce gluten-free?
A: The recipe is naturally gluten-free, but always double-check the label on your Worcestershire sauce to ensure it doesn’t contain any gluten-containing ingredients.

Q: Can I use fresh mustard instead of dry mustard?
A: Yes, you can use about 1 teaspoon of prepared mustard in place of the dry mustard.

Q: How long does this sauce last in the freezer?
A: Properly stored in an airtight container, this sauce can last in the freezer for up to 3 months.

Q: Can I use this sauce as a marinade?
A: Yes, this sauce can be used as a marinade. Marinate meats for at least 30 minutes, or up to overnight in the refrigerator, before grilling.

Final Thoughts

This Australian “Barbie” sauce is more than just a condiment; it’s a taste of sunshine, friendship, and good times around the grill. I encourage you to try this recipe and share it with your loved ones. Experiment with the variations, adjust the flavors to your liking, and make it your own. Let me know how it turns out and what you pair it with – I’m always looking for new barbecue inspiration! Enjoy!