Shanghai Bbq Sauce Recipes

SHANGHAI BBQ SAUCE

Steps:

• Marinate chicken overnight in Teriyaki Sauce.
• Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes.
• Remove from heat and stir in the soup mix, soy sauce, and brown sugar.
• Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper.
• Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently.
• Coat the chicken in the BBQ sauce and place into a 325 degree oven for one hour for large pieces or 1/2 hour for drumettes. Baste occasionally with the remaining sauce. Broil the chicken for 1-2 minutes at the end of the cooking period if you desire a crisper skin on the chicken.

FIVE-SPICE SHORT RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Score the meaty side of the ribs with a knife in a diamond pattern.
• Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
• Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
• In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
• About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.