Take-Home Sauces

Try our tasty sauces, now available to take home!

Grab any of our amazingly tasty sauces from your local Ribs & Burgers store and whip up a meal at home that will wow any meatlover! 

All sauces are $6.90 and 300ml in volume.

R&B Rib Basting / $6.9

Our signature rib basting, the 45 year old secret family recipe passed down through many generations, that you can now get your hands on. You can create delicious, tender ribs, whether on the barbeque or in the oven. 

The Recipe: Pork Baby Back Ribs

Prep/Cook Time: 25 mins (plus 12 hours slow cook). Serves: 4

  • 600g of raw Baby back Ribs per person
  • 480g R&B Basting
  • 80g salted butter, melted
  • sea salt, to taste
  • cracked black pepper, to taste
  1. Pre-heat your oven to 110 degrees.
  2. Season the raw ribs with sea salt and cracked black pepper to taste, wrap in foil and place into a oven proof baking dish.
  3. Slow cook for 12 hours.
  4. After 12 hours, remove from the oven and allow to cool before finishing on the bbq.
  5. Pre-heat the bbq on the highest heat.
  6. When the bbq has reached maximum temperature, place the ribs on the grill with the side with the least meat facing down.
  7. Brush the top on the ribs with R&B Basting.
  8. Cook the bottom of the ribs until blistered and caramelized.
  9. Turn the rib rack and brush again with R&B Basting.
  10. When the second side is caramelized, turn twice more, basting each time with R&B Basting and before you remove the ribs from the bbq, finish with a drizzle of melted butter.
  11. Ideally serve with a side of chips or slaw

R&B BBQ Relish / $6.9

Thick & chunky relish with a sweet & tangy flavour to compliment meat dishes, eggs on toast or anything else you feel like adding a little zing to. 

The Recipe: BBQ RELISH BEEF BURGER

Prep/Cook Time: 15 mins. Serves: 4

  • 4 x burgers buns
  • 4 x beef patties
  • 4 slices of American cheese
  • 8 leaves of oak lettuce, washed
  • 2 large tomatoes, sliced
  • 1 red onion, slices into rings
  • 120g R&B BBQ Relish
  • 120g R&B Basting
  • 80g Aioli
  1. Cook the burgers in a pan or on a bbq on a high heat to your desired temperature (rare to well done). We would recommend cooking a beef burger medium which would be roughly 2 minutes each side.
  2. After the first turn, baste the cooked side of the burger with R&B Basting, drizzle with butter, add a final seasoning of sea salt to taste and place the cheese on top to melt.
  3. When the second side is cooked, remove from the heat and allow to rest briefly.
  4. Whilst the burger is resting, toast the buns.

Assembly:

  1. Build from the bottom up. Start with the bun base, add a swirl of aioli, top with 2 leaves of oak lettuce, 2 slices of tomato and a few rings of red onion.
  2. Place the burger onto the salad.
  3. Add a large spoonful of R&B BBQ Relish sauce to the inside of top part of the bun and close the Burger.

Ideally serve with a side of chips

R&B Peri Peri Sauce / $6.9

The perfect blend of heat and flavour, to compliment many dishes including chicken, fish & grilled vegetables. Use it sparingly or generously to suit your own taste. 

The Recipe: BRAZILIAN PERI PERI BEEF BURGER

Prep/Cook Time: 15 mins. Serves: 4

  • 4 burgers buns
  • 4 x beef patties
  • 4 slices of American cheese
  • 8 leaves of oak lettuce, washed
  • 1 red onion, slices into rings
  • 120g avocado, sliced
  • 120g R&B Basting
  • 120g R&B Peri Sauce
  • 80g Aioli
  1. Cook the burgers in a pan or on a bbq on a high heat to your desired temperature (rare to well done). We would recommend cooking a beef burger medium which would be roughly 2 minutes each side.
  2. After the first turn, baste the cooked side of the burger with R&B Basting, drizzle with butter, add a final seasoning of sea salt to taste and place the cheese on top to melt.
  3. When the second side is cooked, remove from the heat and allow to rest briefly.
  4. Whilst the burger is resting, toast the buns.

Assembly:

  1. Build from the bottom up. Start with the bun base, add a swirl of aioli, top with 2 leaves of oak lettuce and a few rings of red onion.
  2. Place the burger onto the salad and top with slices of avocado.
  3. Add a swirl of R&B Peri Sauce to the inside of top part of the bun and close the Burger.

Ideally serve with a side of chips

R&B BBQ Sauce / $6.9

Everyone’s favourite compliment to the backyard barbeque. Goes well with everything from sausages to steak & also great on a breakfast dish. 

The Recipe: GRILLED HAWAIIAN CHICKEN BURGER

Prep/Cook Time: 15 mins. Serves: 4

  • 4 x burgers buns
  • 4 x 150g chicken scallopinis
  • 8 leaves of oak lettuce, washed
  • 1 red onion, slices into rings
  • 80g R&B BBQ Sauce
  • 80g R&B Lemon & Herb Basting
  • 80g Aioli
  • 4 slices of pineapple
  • 4 slices of American cheese
  1. Cook the chicken in a pan or on a bbq on a med-high heat until cook through and the juices run clear.
  2. After the first turn, baste the cooked side of the chicken with R&B Lemon & Herb Basting.
  3. When the second side is cooked, turn, baste again with R&B Lemon & Herb Basting, add the cheese, allow to melt and then remove from the heat and allow to rest briefly.
  4. Whilst the chicken is resting, toast the buns.

Assembly:

  1. Build from the bottom up. Start with the bun base, add a swirl of aioli, top with 2 leaves of oak lettuce and a few rings of red onion.
  2. Place the chicken onto the salad and top with pineapple.
  3. Add a swirl of R&B BBQ Sauce to the inside of top part of the bun and close the Burger.

Ideally serve with a side of chips

R&B Lemon & Herb Marinade / $6.9

Ideal partner for chicken dishes. Marinate your preferred chicken cut for 24 hours prior to cooking to add both tenderness and flavour or baste your chicken with this sauce.

The Recipe: Lamb BURGER

Prep/Cook Time: 15 mins. Serves: 4

  • 4 x burgers buns
  • 4 x lamb burgers
  • 8 leaves of oak lettuce, washed
  • 1 red onion, slices into rings
  • 2 large tomatoes, sliced
  • 2 sprigs of mint
  • 1 Lebanese cucumber, sliced
  • 80g R&B Lemon & Herb Basting
  • 120g Aioli
  1. Cook the burgers in a pan or on a bbq on a high heat to your desired temperature (med to well done). We would recommend cooking a beef burger medium-well which would be roughly 2.5 minutes each side.
  2. After the first turn, baste the cooked side of the burger with R&B Lemon & Herb Marinade.
  3. When the second side is cooked, turn, baste again with R&B Lemon & Herb Marinade and then remove from the heat and allow to rest briefly.
  4. Whilst the burger is resting, toast the buns.

Assembly:

  1. Build from the bottom up. Start with the bun base, add a swirl of aioli, top with 2 leaves of oak lettuce, slices of tomato and a few rings of red onion.
  2. Place the burger onto the salad and top with cucumber and mint.
  3. Add a swirl of aioli to the inside of top part of the bun and close the Burger.

Ideally serve with a side of chips

R&B Steak Basting / $6.9

Our steak basting was created along with the rib basting 45 years ago and has been refined over the years to compliment the home chef who takes great pride in cooking the perfect steak. 

The Recipe: RUMP STEAK

Prep/Cook Time: 20 mins. Serves: 4

  • 4 x 250-300g rump steaks
  • 160g R&B Basting
  • 100g salted butter, melted
  • 4 tbsp olive oil
  • sea salt, to taste
  1. Prior to cooking, rub each steak with a tbsp of olive oil and season both sides with sea salt to taste. Allow the steaks to come up to room temperature.
  2. Cook steaks in a pan or on a bbq on a high heat to your desired temperature (rare to well done). We would recommend cooking a rump steak to med-rare which would be roughly 2-3 minute each side with a few minutes rest after cooking.
  3. After the first turn, baste the cooked side of the steak with R&B Basting.
  4. When the second side is cooked, turn again, baste the cooked side of the steak with R&B Basting. Drizzle with butter to finish and add a final seasoning of sea salt to taste.

Ideally serve with a side of mash, chips or salad

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