CHINESE BARBECUE SAUCE
This is the exact sauce that you use when you want some real Chinese ribs. Also can be used as a marinade for boneless pork, which goes PERFECTLY in roast pork fried rice!
Provided by javagirl81
Categories Chinese
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
- *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
- **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).
Nutrition Facts : Calories 387.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.9, Sodium 3052.8, Carbohydrate 60.5, Fiber 2.2, Sugar 44.2, Protein 6.2
KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
ASIAN BARBECUE SAUCE
I got this from Chef Ming Tsai's website for "Simply Ming" This is one of his "Master" recipes that he shows how to prepare on a variety of things including Chicken breast & Ribs. Serve it with Tofu for a great vegetarian dish. I love hoisin, so I'm posting here for safe keeping.
Provided by Kiersten Phae
Categories Sauces
Time 20m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan coated lightly with oil over high heat
- Cook the garlic, ginger and onions and sweat until soft, about 5 minutes.
- Add sambal, hoisin and tomatoes.
- Add lime juice and season with kosher salt and freshly ground black pepper.
- Check for flavor and re-season if necessary.
- Simmer until reduced by 10%, then transfer to a blender and blend at high speed until smooth.
- Serve with ribs, chicken, tofu, or whatever you want!
Nutrition Facts : Calories 222.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 2.6, Sodium 1431.6, Carbohydrate 46.2, Fiber 3.5, Sugar 26.3, Protein 3.8
ASIAN BARBECUE SAUCE
Make and share this Asian Barbecue Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a colored a golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature.
- Should you feel it needs a little more balance with the sweet add additional lemon juice.
Nutrition Facts : Calories 602.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 2.9, Sodium 3978.8, Carbohydrate 140, Fiber 3.1, Sugar 111.1, Protein 7.9
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
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