As with us, barbecue sauces can not be missing. A must for a perfect BBQ is the barbecue sauce.
Peel and finely chop the onion and garlic cloves. Heat the oil in a saucepan and sauté the onion and garlic. When the onion is translucent, add the tomato paste. Fry it briefly and deglaze with the strained tomatoes. Cook for five minutes.
Strain the sauce through a sieve into another pot. Then add the remaining ingredients. Boil down barbecue sauce until it thickens and season with salt.
Peel and finely chop onion and garlic cloves. Heat oil in a saucepan and sauté onion plus garlic. When the onion is translucent, add the tomato paste. Fry it briefly and deglaze with the strained tomatoes. Cook for five minutes.
Strain the sauce through a sieve into another pot. Then add the remaining ingredients. Boil down the barbecue sauce until it thickens and season with salt.
While barbecuing without potato salad is unthinkable in this country, baked potatoes or mashed potatoes are served with spare ribs & co at a barbecue. Salad plays a subordinate role in the US original and is considered a concession for Europeans.
