Hoisin Barbeque Sauce
This sauce is great with lamb, salmon, chicken, beef, or spare ribs, and is also great as a sauce for stir-fried vegetables.
¾ cup hoisin sauce (one 8-ounce jar)
¾ cup rice vinegar (unseasoned)
1 tablespoon Chinese fermented black beans
1 garlic clove, minced
¾ teaspoon red pepper flakes (or to taste)
5 unpeeled fresh ginger slices, sliced ¼ -inch thick
2 star anise
grated zest for ½ orange
In a small saucepan, combine all ingredients. Slowly simmer for 15 minutes. Remove, and strain through a mesh strainer before using.
This keeps several days in the refrigerator in an airtight container.
This BBQ sauce is
great on chicken or ribs. Remember to
transfer the BBQ sauce to a small bowl and brush it on the meat so you won’t
contaminate the entire BBQ sauce for future use.
Makes 1 ½ quarts
1 large onion, chopped
1 tablespoon minced garlic (3 cloves)
½ cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
½ cup Worcestershire sauce
1 cup Dijon mustard
½ cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon freshly
ground black pepper
½ tablespoon crushed red pepper flakes (use
less if you don’t want it spicy)
In a large saucepan on
low heat, sauté the onions and garlic with the vegetable oil for 10 to 15
minutes, until the onions are translucent but not browned. Add the tomato
paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce,
chili powder, cumin, pepper, and red pepper flakes. Simmer uncovered on low
heat for 30 minutes. Use immediately or store in the refrigerator for several
days, or you can freeze the sauce for future use.
A great BBQ sauce for ribs.
Makes
1 ¾ cups
2
tablespoons butter
1 small
onion, minced
2 cloves
of garlic, minced
1 ½ teaspoons
chili powder
2 cups
tomato juice
¾ cup
distilled white vinegar
2
tablespoons Worcestershire sauce
2
teaspoons Dijon mustard
1
teaspoon minced chipotle chile in adobo sauce
2
tablespoons dark molasses
salt and
pepper to taste
Heat
butter in small nonreactive saucepan over medium heat until foaming; add onion
and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and
chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add
tomato juice, ½ cup vinegar, Worcestershire sauce, mustard, chipotle, molasses,
and salt; increase heat to high and bring to simmer, then reduce heat to medium
and continue to simmer, stirring occasionally, until sauce is slightly
thickened and reduced to 1 ½ cups, 30 to 40 minutes. Off heat, stir in pepper
and remaining ¼ cup vinegar. Cool to room temperature before serving. (Can be
refrigerated in airtight container for up to 4 days; bring to room temperature
before serving.)
Note: You
can find the chipotle chilies in adobo sauce in the Mexican section of the
grocery store. You can put remaining chilies
in a small plastic container and freeze for future use, and scoop out with a
spoon as needed.