Slow roasting ribs this Australia Day? Pulling pork for burgers? Lining some sausages up on the barbecue? Yes to all of the above? Well, you’re going to need barbecue sauce, and not from a crusty old bottle dug up from the back of the pantry. We’ve hunted down a slow-cooked barbecue sauce recipe from Patrick Killalea of Bondi’s Panama House that will add a little something extra to any kind of meat you’re flaming this Australia Day. [fold]

BBQ Sauce
1kg pork bones
tomato paste to coat
2 carrots – finely diced
1 brown onion – finely diced
two celery ribs – finely diced
2 garlic cloves – finely diced
knob of ginger – finely diced
1 tbs tomato paste
400ml Jack Daniels whiskey
250ml plum sauce
100ml sweet soy sauce
50ml smoked chipotle chili purée
¼ cup red wine vinegar
2 cinnamon quills
2 star anise
1tsp cumin seeds
1tsb coriander seeds
½ tsp cloves
sprig rosemary
sprig thyme
2 fresh bay leaves

Preheat oven to 200 degrees.
Coat pork bones in tomato paste and roast until a dark rich brown colour appears.
Sauté carrot, onion, celery, garlic and ginger with a tablespoon of tomato paste until caramelised. Deglaze with 400ml of Jack Daniels. Reduce by half.
Add browned pork bones and cover with cold water.
Add plum sauce, sweet soy sauce, smoked chipotle purée, red wine vinegar, cinnamon quills, star anise, cumin seeds, coriander seeds and cloves.
Bring to the boil, add rosemary, thyme and bay leaf and simmer for 6 hours. Continually skim fat from top of stock.
Strain and reduce until it coats the back of the spoon and is a dark and sticky consistency.

Toss through pulled pork, use to baste pork ribs or brush onto meat on the grill. Admire how fancy you are and proclaim yourself chief of the barbecue. Enjoy.