Sweet Spicy Asian Grilling Sauce Recipes

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS

Steps:

• About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
• Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
• Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
• Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

SWEET AND SPICY ASIAN BARBECUED RIBS

Steps:

• Preheat a grill to approximately 250 degrees F.
• Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
• While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
• After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN SWEET & SPICY SAUCE

Steps:

• In a small saucepan, saute garlic in oil for a minute or two.
• Add everything except the vineger and mix well.
• Cook on low heat (simmer) for about 6 minutes.
• Remove from heat and add vinegar.
• Brush onto chicken or fish and enjoy!

SWEET 'N' SPICY BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

SWEET & SPICY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

KOREAN BBQ SAUCE

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.

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

SPICY ASIAN-STYLE WING SAUCE

Steps:

• Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
• Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

SWEET AND SPICY BBQ SAUCE

Steps:

• Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.