The homemade BBQ sauce can be made in advance and stored in a covered container, in the fridge, for up to three days. It can be warmed through just before serving the Jacob’s Ladder, and you should have plenty left as a delicious condiment for any other meats on your barbecue.
In a saucepan, combine all the ingredients down to, and including, the stock. Let it slowly come to the boil then turn down the heat. Gently simmer, uncovered, for about 25 minutes, stirring occasionally.
In the meantime, sauté the onion, peppers, garlic and smoked paprika in a little oil for 5-10 minutes, until the vegetables have softened but not browned.
Add the sautéed peppers, onion and garlic to the sauce and continue to simmer for a further five minutes. Season to taste with a pinch of smoked sea salt.
Heat the Slow Cooked Jacob’s Ladder in the oven (from frozen or defrosted) as per instructions, up to the last 10 minutes of the cooking time.
Carefully pour away any cooking liquor, and place the whole tray on the barbecue, closing the lid to impart some of the smoky flavour from the coals into the meat. Allow to barbecue for 10 minutes, until the meat is hot and crispy at the edges.
Just before serving, cut between the bones to portion the Jacob’s Ladder into individual bone-in sections. Paint with, or serve alongside, the warmed BBQ sauce.