Ginger Ketchup – To go with Warthog Spareribs

The Story – Flamboyant Warthog

The Warthog Spareribs Recipe

Warthog sparerib
Warthog sparerib


  • 15 tablespoons Red wine vinegar
  • 13 tablespoons Soy sauce
  • 15 tablespoons Balsamic vinegar
  • 200 grams Picked ginger (sushi ginger), juice included
  • 300 grams Tomato ketchup



  • Place the red wine vinegar, soy sauce and balsamic vinegar in a small pot and bring to a simmer over medium low heat.
  • Simmer until the mixture has reduced by two-thirds.
  • This should take about 15 to 20 minutes. Set aside and allow to cool.
  • Add the tomato ketchup and pickled ginger (with sauce) to a blender and add the reduced, cooled vinegar mixture.
  • Blend on low speed for a few seconds then increase the speed until the mixture is completely smooth.
  • Strain through a fine sieve into a sealable container and keep in the refrigerator.
  • Could also be used as a barbecue sauce.

3 Comments Add yours

  1. yes, my mouth did water! looks so good!

  2. joelzgibbs says:

    I have died and gone to meat heaven

  3. The amount of sodium in your ginger ketchup recipe is mind boggling. I’d have to revise it before I could eat it or recommend it. Use very low sodium ketchup. Replace soy sauce. Drain and rinse pickled very well. Fascinating recipes, however. As usual. Thanks!

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