This barbecue sauce is truly all-purpose: ribs, pork, chicken all taste great with it!
This concoction uses considerably more processed ingredients than most of my other recipes, but even these can be part of a healthy lifestyle if used in moderation and on rare occasions – like that perfect late-summer barbecue. They can all be easily found in the Asian section of a conventional market.
The amount will work for approximately 2 lbs of meat. Because the sauce contains honey, you need to be very careful when grilling – it will burn easily, so after you sear on the initial grill marks, move the meat to an area of the grill with low heat to finish cooking.
ingredients:
- 2 T light soy sauce
- 2 T dark soy sauce
- 1/4 c honey or light molasses
- 2 T oyster sauce
- 2 T Shaoxing cooking wine
- 2 T hoisin sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 tsp five-spice powder (optional) or anise seed
method:
- Combine all the ingredients.
- Rinse and pat dry the meat you intend to barbecue, then rub all over with the sauce.
- Refrigerate the meat in the sauce at least 3 h or overnight, turning once or twice.
- Remove the meat from the marinade and grill to desired doneness – don’t forget the sauce will burn easily, so turn down the heat or move to a cooler section after the initial sear.
- While the meat grills, bring the sauce to a simmer on the stove and simmer on low for 4-5 m. It will now be safe to use this sauce either to give the meat a final coat when it’s cooked or to serve on the side as a dip. If you have any left over, you can freeze it and reuse it.
Filed under: meat, poultry | Tagged: barbecue, grill, marinade |
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