Having looked around on the internet for a sauce to dress up a massive rack of ribs I had in the freezer (yes, I did say massive rack), I was worked up into a state of mild annoyance. Why, I wondered, do so many of these sauces have a base of honey. Too much honey is the death of a sauce because in my experience the sugary stuff burns to a bitter crisp as soon as it sees the inside on an oven! Oh sure, a bit of carbon goodness is most welcome on the corner of a rib, but no one wants to eat coal.
So here is a recipe of my own, gathered from all the things I had in the larder, with a non-easily burning base of pasata, and a bit of honey.
Half a jar of pasata
Two tbsp of honey
Two tbsp of brown sugar
A good slug of oyster sauce
A squirt of tomato paste
A slosh of lemon juice
And a couple of star anise
And for a bit of optional spice, a dollop of sweet chilli sauce (oh what great blogger am I, I forgot to include it in the photo)
Mix it all together and adjust to taste.
I think this is best on ribs, but we I also enjoyed it with some friends over chicken.