**Asian BBQ Sauce: A Culinary Journey Across Continents**
Savor the tantalizing flavors of East-meets-West fusion with our delectable Asian BBQ sauce. This versatile sauce blends the richness of soy sauce, the sweetness of honey, the tang of rice vinegar, and the aromatic warmth of ginger and garlic. Whether you're craving grilled meats, roasted vegetables, or a mouthwatering stir-fry, our Asian BBQ sauce elevates any dish to culinary greatness.
**Explore a Trio of Irresistible Recipes:**
1. **Classic Asian BBQ Sauce:** Master the art of traditional Asian BBQ sauce with our simple yet flavorful recipe. This sauce is a versatile staple that will add a burst of umami to your favorite dishes.
2. **Spicy Asian BBQ Sauce:** Ignite your taste buds with our fiery take on Asian BBQ sauce. A generous helping of chili peppers and Sriracha adds an extra kick that will leave you craving more.
3. **Hoisin-Glazed Asian BBQ Sauce:** Discover the perfect balance of sweet and savory with our hoisin-glazed Asian BBQ sauce. This thick and glossy sauce is ideal for glazing ribs, chicken, or tofu, creating a caramelized crust that's sure to impress.
Get ready to embark on a culinary adventure as you explore the diverse flavors of our Asian BBQ sauce recipes.
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay
Time 7h10m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
- For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
- Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
- If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
- Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
ASIAN PINEAPPLE-GINGER BBQ SAUCE AND RIBS
Number Of Ingredients 30
Steps:
- Heat oil over med-high heat in a heavy bottomed saucepan, add the garlic, ginger and onions and cook until soft, about 5 mins
- Add the pineapple chunks and habanero and cook for 1 min.
- add the pineapple juice and cook until it caramelizes slightly, about 3 mins.
- add the hoisin, ketchup, brown sugar, ancho power, mustard, honey, soy sauce star anise and cinnamon and cook until thickened, about 30 mins.
- Transfer the mixture to a blender and blend until smooth, season with salt and pepper, allow to cool to room temperature
- For the ribs: stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.
- Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours
- Preheat charcoal grill with about 80 briquettes off to 1 side
- remove the ribs 1 hour before grilling
- Combine 4 cups of water the soy sauce, ginger and garlic and divide between two heavy disposable pans
- If using a charcoal grill, put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals
- Put the top grate on and heat well, put the ribs on the grill top-side down directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes
- Move the ribs to the other side of the grill over the liquid and place the other disposable pan with steam liquid next to them over the coalsPut lid of the grill on and open the vents on top halfway
- Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching and coals to keep the internal temperature between 225 and 250 degrees
- If using charcoal finish the ribs my moving them back over the hot coals and turning and basting with the sauce for 15-20 minutes
- Combine the sesame seeds and sprinkle the tops of the ribs, Cut the ribs apart and put on a platter and scatter the green onions over the top
DAD'S SMOKIN' ASIAN TEXAS BBQ SAUCE
Steps:
- Put all ingredients, except cilantro and chives, and cook on low to medium heat for two hours, stirring every 10 minutes. Add cilantro and chives when ready to use.
GRILLED FLANK STEAK WITH ASIAN-STYLE BBQ SAUCE
Steps:
- Combine salt, chili powder, espresso powder, pepper, brown sugar, garlic powder, onion powder and five-spice powder thorougly in a small bowl. Coat the entire flank steak with the spice rub, wrap in plastic wrap and chill for 6-8 hours or overnight if desired. In a saucepan on stove, combine ketchup, hoisin, soy sauce, chili powder, sriracha sauce, honey, garlic, rice wine vinegar and ginger. Mix well and bring to a boil over medium heat. Taste and season with salt and pepper as desired; add liquid smoke according to your tastes. Allow sauce to simmer over medium-low heat for approximately 1/2 hour or until it reaches desired thickness. Divide sauce in half and reserve. Remove flank steak from refrigerator and allow to come to room temperature or close. Heat a gas grill over high heat for 10-15 minutes. Clean grill and turn both burners to medium-high heat. Take flank steak, scape off excess dry rub, spray with peanut oil and place on grill. Grill for 3-4 minutes or so per side for medium rare, brushing lightly with half of reserved BBQ sauce. Remove beef from grill, brush once again with reserved BBQ sauce not used during grilling and tent loosely with aluminum foil. Allow beef to rest for 10 minutes. Slice beef against the grain and on a bias into thin slices and serve with reserved BBQ sauce not used during grilling. Enjoy!
Tips:
- Mise en Place: Before starting, ensure all your ingredients are prepped and measured. Marinate the chicken for at least 30 minutes for maximum flavor.
- Choose the Right Cut of Chicken: Boneless and skinless chicken thighs are ideal for this recipe due to their richness and moisture. You can also use chicken breasts if preferred.
- Balanced Sauce: The Asian BBQ sauce combines soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil for a delightful balance of sweet, savory, and tangy flavors.
- Control the Heat: Be cautious not to let the sauce boil, as high heat will cause the sugar to caramelize and potentially burn. Simmer gently to thicken and blend the flavors.
- Monitor the Chicken: Pan-frying the chicken ensures caramelized edges and a crispy texture. Keep an eye on the heat to prevent overcooking and dryness.
- Versatile Marinade: Feel free to experiment with the marinade ingredients. You can add a touch of chili paste or Sriracha for a spicy kick or a hint of lemon zest for a refreshing twist.
Conclusion:
This Asian BBQ Chicken recipe is a fantastic blend of sweet, tangy, and savory flavors. The marinated chicken, coated in a rich and slightly smoky sauce, delivers a delightful taste experience. Served over rice or noodles, it offers a complete and satisfying meal. The recipe's flexibility allows for variations in ingredients and cooking methods, making it an adaptable dish for home cooks and grill enthusiasts alike. Whether you're a seasoned chef or just starting your culinary journey, this Asian BBQ Chicken is sure to become a favorite.
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