Best 6 Bbq Basting Sauce Oriental Ginger Recipes

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**Oriental Ginger BBQ Basting Sauce: A Flavorful Journey Through East and West**

Embark on a culinary adventure with our tantalizing Oriental Ginger BBQ Basting Sauce, a harmonious blend of Eastern and Western flavors. This versatile sauce elevates any grilled dish to new heights, adding a touch of sweetness, a hint of spice, and an invigorating burst of ginger. Whether you prefer chicken, pork, beef, or tofu, this basting sauce will transform your grilling experience. Explore variations such as the tangy Soy-Ginger BBQ Basting Sauce and the smoky Sriracha-Ginger BBQ Basting Sauce. Unleash your creativity and experiment with these unique recipes, tailored to suit your taste preferences and culinary style. Prepare to tantalize your taste buds and impress your dinner guests with this exceptional Oriental Ginger BBQ Basting Sauce.

Here are our top 6 tried and tested recipes!

ASIAN BBQ SAUCE



Asian BBQ Sauce image

Fresh ginger, soy sauce, rice vinegar, and green onions give an all-purpose topping a flavorful Asian bbq sauce twist.

Provided by John Mitzewich

Categories     Sauce     Condiment

Time 15m

Number Of Ingredients 9

2 cups ketchup
1/2 cup Dijon mustard
1/2 cup brown sugar
1/2 cup rice vinegar
2 tablespoon ginger (fresh and grated)
1/2 cup green onions (minced)
1/2 teaspoon cayenne pepper
1 teaspoon soy sauce
1 teaspoon sesame oil

Steps:

  • Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
  • Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.

Nutrition Facts : Calories 42 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 330 mg, Sugar 8 g, Fat 0 g, ServingSize Makes about 3 cups (24 servings), UnsaturatedFat 0 g

GINGER BBQ SAUCE



Ginger Bbq Sauce image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
1/2 medium onion, diced
2 tablespoons grated fresh ginger
1/4 cup white vinegar
1 cup adobo or barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas.
  • Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.

ST. LOUIS-STYLE RIBS WITH SOY-GINGER BARBECUE SAUCE



St. Louis-Style Ribs with Soy-Ginger Barbecue Sauce image

Choose ribs if you're able to hang around the grill: They need lots of flipping and basting. You'll get bonus points from everyone for making your own barbecue sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 18

2 racks St. Louis-style spareribs (3 to 3 1/4 pounds each)
2 tablespoons scotch, whiskey or bourbon (optional)
2 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1 tablespoon ground ginger
1 tablespoon smoked paprika
2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
2 tablespoons scotch, whiskey or bourbon (optional)
3/4 cup ketchup
1/2 cup packed light brown sugar
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
1 tablespoon yellow mustard
1 tablespoon Asian chili-garlic sauce
Freshly ground pepper

Steps:

  • Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
  • Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
  • Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls-half for cooking and half for serving.
  • When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they're meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
  • Cut the racks into individual ribs. Serve with the reserved barbecue sauce.

BBQ BASTING SAUCE - ORIENTAL GINGER



BBQ Basting Sauce - Oriental Ginger image

Quick, easy and makes for a great basting sauce when wanting something a touch different when grilling. Amazing how something so easily made makes for a crowd pleaser. I usually triple the recipe and when wanting a little spice I add some dried crushed chili peppers.

Provided by Gerry

Categories     Asian

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 tablespoons sesame oil (can use 1 tablespoon each of sesame oil and cooking oil)
1 tablespoon soy sauce
1 teaspoon brown sugar
1/4 teaspoon ground ginger (I often add some finely grated fresh ginger)

Steps:

  • Put ingredients in a bowl, mix to blend.
  • Great grilling sauce to brush on your pork or chicken.

SEAFOOD BBQ BASTING SAUCE



Seafood BBQ Basting Sauce image

Try basting prawns or fish with this sauce the next time you BBQ. I've used it on chicken too. There is enough sauce to baste kebobs for 8 depending on the size of your portions or equivalent fish servings

Provided by Bergy

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

8 tablespoons butter
2 tablespoons sesame seed oil
3 tablespoons sherry wine
3 tablespoons soy sauce
3 tablespoons cider vinegar
2 tablespoons brown sugar
3 cloves garlic, crushed
1 tablespoon fresh ginger, grated
2 tablespoons English mustard or 2 tablespoons Chinese mustard
1/4 cup honey

Steps:

  • Combine all the ingredients in a saucepan and heat until the butter has melted and the mixture is bubbly.
  • Whisk smooth, cool to room temperature and set aside until you are ready tpo use it.

Nutrition Facts : Calories 210.4, Fat 15.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 504.6, Carbohydrate 14.1, Fiber 0.2, Sugar 12.5, Protein 1.1

ASIAN BARBECUE SAUCE



Asian Barbecue Sauce image

An easy Asian Barbecue Sauce recipe.

Categories     Condiment/Spread     Sauce     Ginger     No-Cook     Quick & Easy     Summer     Grill/Barbecue     Honey     Shallot     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 10

6 tablespoons hoisin sauce*
2 tablespoons rice vinegar (not seasoned)
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallot
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five-spice powder
1/3 cup sugar

Steps:

  • Stir together all ingredients except sugar in a bowl.
  • Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
  • Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

Tips:

  • Use a variety of ingredients to create a complex and flavorful basting sauce. Experiment with different herbs, spices, fruits, and vegetables.
  • Always taste your basting sauce before using it to make sure it is well-balanced. Adjust the seasonings as needed.
  • Apply the basting sauce liberally to the meat or vegetables during the cooking process. This will help to keep them moist and flavorful.
  • If you are using a thick basting sauce, you may need to thin it out with a little water or broth before using it.
  • Basting sauces can also be used as marinades. Simply apply the sauce to the meat or vegetables and let it sit for several hours or overnight before cooking.

Conclusion:

Basting sauces are a great way to add flavor and moisture to your grilled or roasted foods. With a little creativity, you can create your own unique basting sauce that will make your dishes stand out. So next time you're firing up the grill or oven, don't forget to make a delicious basting sauce to enhance the flavor of your food.

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