Asian Barbecue Sauce
This is great with red meats, especially brisket. It’s also very good with thick fish steaks, such as tuna or swordfish. It’s also a great glaze for any grilled meats or fish done in an Asian manner. Drizzle it over pot stickers or Chinese-style ribs for something different. Like my standard barbecue sauce, I make a lot of it at one time and can it in big jars. They last a long time on the shelf, unopened. I give a lot of it away to friends.
- 1/4 cup vegetable oil
- 3 medium onions, chopped
- 1 medium head garlic, chopped
- 1 ginger root, about an inch long, grated
- 2 cups very strongly-brewed Lapsang Souchong tea
- 2 28-ounce cans tomato puree
- 2 tsp. dry mustard
- 2 Tbs. Tabasco
- 8 oz. hoisin sauce
- 2 Tbs. soy sauce
- 1 Tbs. plus 1 tsp. coriander
- 2 tsp. Chinese five-spice powder
- 3 Tbs. cinnamon
- 8 cloves
- 1 Tbs. freshly-ground black pepper
- 2 Tbs. salt
- 1 1/4 cup sugar
- 1 32-oz. bottle cider vinegar
- 1 16-oz. bottle commercial barbecue sauce (not smoky)
- 1/2 cup (or to taste) Sriracha Vietnamese hot sauce
1. Heat the oil in a big saucepan over medium heat and saute the onions, garlic, and ginger together until some of the onions begin to brown. Stir every minute or two. This will take about fifteen minutes. (The ginger may turn the mixture pale green. Ignore this.)
2. Add all the other ingredients except the vinegar, bottled barbecue sauce, and Sririacha. Bring to a light simmer, the lower the heat as low as it will go. Simmer, covered, for eight hours, stirring thoroughly every fifteen minutes or so, scraping the bottom of the pot thoroughly when stirring. After four hours, add in the vinegar.
3. Strain sauce into a bowl. This will take awhile, and what you’ll get is a very watery sauce and a lot of slurry. Puree the slurry in a food processor, and stir it into the watery part of the sauce.
4. Blend the barbecue sauce and Siriracha into the sauce. Adjust the seasonings and sugar to your taste.
Makes about a gallon of sauce. Pack what you will not use immediately into sterilized canning jars, while the sauce is still hot.