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Asian Barbecue Sauce

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  • This was yummy, stick to my fingers delicious. I used the sauce for my chicken wing and Barbequed it on the grill as well as on my Instant Pot Omni Plus air fryer toaster oven. They were a hit right to the last bite. I added a bit of chili sesame oil to it to give it a bit of zing and it did the trick! Its going to be my “Go-To Sauce” for all-things BBQ! Thank you for sharing this recipe with us!

    • Anonymous

    • Canada

    • 6/27/2020

  • Yes. Very good as it was with a BBQ pork roast and fried duck stock noodles

    • Foodnpiste

    • Nimbin, Australia

    • 1/7/2020

  • Made this to go with some Five Spice ribs. It is good but VERY sweet. I’ll knock down the sugar to a 1/4c next time. Good stuff though!

    • Hawke

    • ‘Merica

    • 12/10/2018

  • This the sauce ever….taste just like the sauce on the bonless spare ribs at my favorite Chinese resterant…will seriously be making this again

    • AaNiyaV15

    • Manchester, NJ

    • 8/14/2018

  • Have been making this since it came out in magazine..always good..good on all meats. For pork I add some hot chili flakes or chili paste for extra kick..just used on wild boar that I shot, brined shoulder for 2 days, then slow cooked with a rub (steven raichlan memphis rub)..then shredded and topped w/sauce..can add a slaw on top for sandwiches. I use shallots if I have them, if not tsp of red onion or can do without. Really need to carmelize the sugar to get full impact and depth of this sauce!

    • junodog

    • caterer from Maryland

    • 11/16/2012

  • The sauce on its own is not remarkable. I almost was going to discard it. The true magic happens when a smoky dry rubbed rib is dipped in and flavors meet. I found myself inhaling ribs one after another. So my experience is limited to smoked ribs and would recommend without reservation.

    • MaxStanley

    • Newington, CT

    • 10/28/2012

  • Wow! Great bbq sauce! I would highly recommend caramelizing the sugar. As long as you keep an eye on it and make sure it doesn’t burn, it’s easy. However because the sugar gets so hot and steams up I would also recommend using a deeper pan than you normally might. I will definitely make this again and might even make an extra big batch so I can freeze some.

    • Jamie2348

    • Washington, DC

    • 8/1/2012

  • This is delicious! I used it as a marinade for chicken thighs. My kids (and I) ate it up!
    I admit, I took the easy route and just mixed the ingredients together – didn’t caramelize the sugar first. And I don’t like fish sauce, so I skipped it.
    Otherwise, it was great!

    • MommaQuack

    • 7/9/2012

  • Made the recipe as directed and it was nothing short of amazing! Easy to make and a definite wow. Served it as one of two sauces with a brisket.

    • rttrask

    • Minneapolis

    • 2/7/2012

  • I didn’t have several of the ingredients, so I don’t want to put forks on this. Missing the fish sauce and five spice. Subbed onion for shallot and put in some cinnamon for five spice. Would like to try this again when I have all the true ingredients, but even with my trimmed down version I thought it went very well with the chicken I had smoked.

    • pnewport

    • Homewood, IL

    • 6/5/2011

  • I found the result to have a bitter note. I either burned the caramel, or burned the garlic. Two suggestions to avoid my mistake…..one, once caramel is LIGHT golden (not deep), then add the hoisin mixture. Second, add the garlic after the mixture has cooled down enough to make sure it doesn’t burn. I thought the mixture would benefit from adding lime juice (to taste) at the end to cut/balance out the sweetness a bit.

    • Anonymous

    • Los Angeles

    • 2/12/2011

  • This one goes in the keeper file. It was very easy and full of flavor. I tried it first on a pork loin. Fantastic I must say. I had doubled the batch so a couple of days later I made meatballs. Definitely a versatile sauce and one I will make often. I would call this one a classic.

    • frenbe

    • Walla Walla

    • 7/7/2010

  • Am in the process of
    making a double
    batch of this seeing
    all the reviews
    sounded so good.
    Having all the
    neighbours over and
    decided to bbq with
    2 lg pork loins. I
    am looking for some
    input from anyone
    out there with more
    bbq’ing experience
    than me! Should I
    bbq the pork loins
    whole or slice into
    thick slices? Do I
    put this sauce on as
    soon as I start
    bbq’ing or should I
    just drizzle over
    the cooked meat?
    This may sound
    silly, but I don’t
    want to wreck the
    meal. Will edit my
    “fork” rating after
    dinner
    tomorrow.Thanks to
    anyone who responds.

    • speck40

    • 5/22/2010

  • This was AWESOME!! The difference to getting that gooey, sticky, rich flavor is the carmelization of the sugar. Makes all the difference. Wow! Used it with a pork shoulder.

    • schmitk

    • Louisville, KY

    • 3/28/2010

  • This was relatively easy to make. I did substitute a couple items I didn’t have and it was still delicious. I will definitely use this recipe again. I used it on a pork roast in the oven and it was great. I can’t wait to try it on other meats and on the grill.

    • Anonymous

    • Shaftsbury, VT

    • 9/9/2009

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