American-style barbecue sauce and brisket

This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden around a lot of fat and bone, which gives the meat great flavour. It does take a long time to cook, though. I use a smoker for this recipe, but you could use a charcoal barbecue or even cook it in the oven.