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April 28, 2007

EC's Oriental B-B-Q Sauce

My stepmother was Chinese, born and raised in China. I practically grew up on her Oriental B-B-Q sauce, lavished generously over spareribs (either roasted or grilled). Alas I never did get her recipe, but over the years I've devised this close mock-up:


1/4 cup Catsup
1/4 to 1/2 cup Hoisin Sauce (storebought, amount according to taste)
1/4 cup Bourbon
2 Tablespoons Sugar
1/2 to 1 Teaspoon Sea Salt
Fresh Ground Black Pepper (to taste)

Although I use this sauce on pork spareribs, it is really very good on just about any grilled or roasted meat that you want to lend an oriental B-B-Q flavor to (probably even just veggies too, although I've not tried it myself). Simply prep the meat in your favorite manner, before cooking. Then place in a plastic bag or large glass container. Pour this sauce over all, using a brush or your hands to massage into the meat making sure to get it into every nook and cranny. Seal the bag, or cover the dish in plastic wrap, and refrigerate overnight, or at least 8 hours. If possible during this time, either shake the bag a bit or uncover the dish and re-rub/distribute the sauce. The next day, roast or grill the meat in your favorite way.

Note: I've become accustomed to using sea salt and fresh ground pepper (they do add so much more flavor), but of course regular table salt and pepper can also be used.

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