{"product_id":"fancy-hanks-bbq-sauce-original","title":"FANCY HANKS: BBQ Sauce Original – 330ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, smoky and tangy, with only a whisper of chipotle (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 330ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pulled pork, spare ribs, smoked pork shoulder, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eGold Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eFancy Hank's entered their whole debut sauce range and every bottle took a medal. This one took the gold.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe recipe that predates the Instagram account\u003c\/h2\u003e\n\u003cp\u003eFancy Hank's have been making this sauce in their Bourke Street kitchen since 2012 — first for the restaurant, then for anyone who kept asking what was on the ribs. It's a Southern-style original: the signature bottle, the one the pitmasters reach for, and the one that walked away with gold the first year it was judged.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and brown sugar lead, sweet and thick. Cider and white vinegar cut straight through the middle so it never turns cloying, and molasses and treacle pull it darker and deeper. Tamarind brings a sour-fruit twang most sauces don't have, and a trace of chipotle powder sits right at the back — smoke rather than burn. It finishes long, sweet and savoury at once.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePull a smoked pork shoulder, then fold the sauce through the meat while it's still steaming so it soaks in rather than sits on top.\u003c\/li\u003e\n\u003cli\u003eGlaze spare ribs in the last twenty minutes over indirect heat, one thin coat at a time, until they go tacky and dark.\u003c\/li\u003e\n\u003cli\u003eCut it with a splash of cider vinegar and use it as a mop through a long brisket cook.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into the pan after browning mince for a burger sauce that tastes like it took hours.\u003c\/li\u003e\n\u003cli\u003eBrush it onto halved onions and throw them on the coals cut-side down until they caramelise into something worth fighting over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eDeep mahogany brown and thick enough to hold on a spoon. It pours slow and coats the back of a brush properly, which is exactly what you want when you're layering coats onto ribs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato, Brown Sugar, Cider Vinegar, White Vinegar, Onion, Molasses, Capsicum, Tamarind, Salt, Worcestershire Sauce, Brown Vinegar, Apple, Treacle, Sugar, Garlic, Salt, Spices, Black Pepper, Chilli Chipotle Powder, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-point-plate.png?v=1782796072\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGold medal, first time out, and they still bottle it in a restaurant kitchen at midnight — that's the sort of cargo worth running. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINS Q Grunt Cherry Pork Rub\u003c\/a\u003e and inject it the night before with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eSmoke on Wheels BBQ Marinade\u003c\/a\u003e. Sauce it after the pull, never before — sugar on a twelve-hour cook is just charcoal with extra steps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Thin-Coat Glazed Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePatience now, sticky fingers later.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 racks pork spare ribs; 3 tbsp your favourite pork rub; 1 cup Fancy Hanks BBQ Sauce Original.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane, rub the ribs all over and smoke at 120°C for about 5 hours until they bend and crack when lifted.\u003c\/li\u003e\n\u003cli\u003eBrush on a thin coat of sauce, wait 10 minutes, then brush again. Repeat until tacky and dark, about 20 minutes in all.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin coats late in the cook set into a glaze; one thick early coat just burns.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Fancy Hank's Original BBQ Sauce hot?\u003c\/strong\u003e\u003cbr\u003eNo. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e\u003cbr\u003eThe brand lists it as vegan, preservative free and no gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. It's the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I put it on the meat?\u003c\/strong\u003e\u003cbr\u003eLate. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is Fancy Hank's Original BBQ Sauce hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's a trace of chipotle powder for smoke, but no real heat. It's sweet, tangy and smoky. On Hub Heat it rates 0\/11 — Cool As.\"}},{\"@type\":\"Question\",\"name\":\"What has Fancy Hank's Original BBQ Sauce won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Gold Medal at the 2018 Australian Food Awards. Every sauce in the debut range took a medal that year.\"}},{\"@type\":\"Question\",\"name\":\"Is it vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brand lists it as vegan, preservative free and no gluten. Always check the physical label.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. It is the signature sauce for their pulled pork and spare ribs, and it works on burgers and smoked shoulder.\"}},{\"@type\":\"Question\",\"name\":\"When should I put it on the meat?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late. Glaze in the last twenty minutes, or fold it through after pulling. The sugars will burn over a long cook.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550258999338,"sku":"708166","price":16.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-original-bbq-sauce-330ml-front_bea6f628-1955-4b40-8d88-4454f8964015.png?v=1792928747","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/fancy-hanks-bbq-sauce-original","provider":"THE RUB HUB","version":"1.0","type":"link"}