Poppy's Gluten Free Asian 23 BBQ Sauce

Late yesterday morning I was preparing the ingredients for our dinner of pulled pork BBQ sandwiches. I prefer my sandwich with my homemade Bourbon & Coke BBQ sauce that I keep a stash of frozen. Well this time I forgot that I gave away my last pint stashed in the freezer, so no BBQ sauce...

Once this fact set in, off I go to the pantry to see what was available to make BBQ sauce. I did not want to go out and buy the missing ingredients needed for my regular sauce. After a good 20 minutes of looking in my 2 pantries, freezers and spice cabinet, the proverbial light bulb went off. I'll make an Asian style sauce for tonight's pulled pork sandwich, and since I am making ribs tomorrow I'll use the sauce for them also. 


Small portion of ribs with the sauce.

When I create new recipes I usually just wing it and forget to right down the exact measurements and what ingredients are actually used. This time I wanted to remember and write down the recipe, as my wife liked the taste of the preliminary sauce. After making the first batch cold, I then simmered it for an hour. Sure enough the flavor profile changed under heat and with my wife's suggestions, I made a few tweeks to finalize my 23 ingredient Asian BBQ sauce. Enjoy.

Description:

This original sauce is actually easy to prepare, don't let the ingredient list deter you from giving it a try. It goes very well with pork (pulled or ribs), marinate chicken strips (overnight) in the sauce and cook over a Yakatori grill (or regular charcoal grill) for an Asian street food type experience. This sauce will freeze well, or last 3-4+ weeks in the refrigerator.

(Yield = 1 - 1 1/2 cups)

Ingredients: 

1/8 tsp (+/-) red pepper flakes

1/2 Tbsp Marsala (dry) or Saki

1/2 Tbsp Worcestershire sauce

1/2 Tbsp sesame oil

1/2 Tbsp fish sauce

1/2 Tbsp Meyers Lemon Juice (or regular lemon)

1 Tbsp dark brown sugar

1 Tbsp deli style horseradish mustard

1 Tbsp dark molasses

1 Tbsp gluten free Hoisin sauce

1 Tbsp Tamari (or soy sauce)

1 Tbsp Mae Ploy (brand) hot sauce

1 Tbsp (+/-) dark honey (or dark Agave nectar)

1 Tbsp white sesame seeds

1 Tbsp black sesame seeds

1 Tbsp dried chives

1 Tbsp crystalized ginger

2 Tbsp ketchup

2 Tbsp minced garlic

2 Tbsp chili sauce

1/2 cup Coca Cola

1/4 water

Ground black Pepper to taste

Directions:

Combine all ingredients in a sauce pan and simmer for 1 hour, stirring occasionally, making sure that the mixture does not burn and the ginger dissolves. Serve either on or with your favorite protein; pork, chicken, shrimp, beyond beef patties etc.

Notes:

Double or triple ingredients for more BBQ sauce to put up. Easy to freeze in the proper containers.

4 Tbsp (tablespoons) = 1/4 cup.




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