So, we’ve just read an article in The Independent which states that sales of brown sauce have plummeted by nearly a fifth in the past year!
The research was undertaken by market research company, Mintel, who stated that the decline in brown sauce was due to the fact that it simply isn’t needed anymore. Well, here at Just Good Food, we’re on a mission to fight the corner for HP (so called after the creator found out it was sold in the Houses of Parliament).
Invented in 1895 by Nottingham grocer Frederick Gibson Garton, brown sauce is typically made from malt vinegar, tomato, dates, tamarind extract, spices and sweeteners, and is a favourite accompaniment for a full English – so much so that we always out a dish of HP out when catering for breakfasts.
In fact, we’ve done our own survey (admittedly just amongst the four people currently sat in our office) and found out that 50% of staff at Just Good Food would choose to have brown sauce on their bacon buttie rather than red sauce. There you go, it is definitely still needed.
In fact, we think HP should be used even more so we’ve come up with this quick and easy recipe to help bring brown sauce back to everyone’s kitchen.
Sizzling Pork Ribs
1kg pork short ribs
2 tbsp jerk seasoning
2 tbsp HP Sauce
2 tbsp tomato ketchup
2 tbsp honey
1 tsp Worcestershire sauce
4-6 drops tabasco
1 tbsp soy sauce
Sprinkling of pepper
- Begin by coating the ribs in jerk seasoning then place on a wire rack in the oven with a tray underneath.
- Bake the ribs at 180˚C for about an hour, or hour and a half, until the meat is tender.
- Whilst the ribs are cooking, take all the other ingredients and mix them together in a pan.
- Gently heat the ingredients until they just start to boil.
- Once the ribs are cooked, dip them into the sauce to coat the meat. Then place the ribs back onto the rack and bake for 10 minutes. Repeat this process, baking the ribs for another 10 minutes.
Share your photos of these lovely ribs and other HP Sauce recipes with us on Twitter at @JustGoodFoodBHM