Hoisin BBQ Sauce
Published by Harvard Common Press
You could probably brush this Chinese-inspired sauce on a piece of lumber and we would like it. It goes even better with pork and chicken.
NotesWE LIKED THE OLD NAME
A part of Kansas City’s big American Royal Barbecue cook-off in October, the “Best on the Planet” competition gives annual awards for premier commercial sauces, rubs, and bastes. Remus Powers, Ph.B. (Doctor of Barbecue Philosophy), started the event in 1987, originally calling it the “Diddy-Wa-Diddy National Barbecue Sauce Contest”.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, tree nut free, vegan, vegetarian
Taste and Texturesavory, sharp, sweet, umami
Type of Dishbarbecue sauce
- 1 cup hoisin sauce
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup rice vinegar
- 2 tablespoons Asian sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until it thickens and reduces by about one-quarter, approximately 10 minutes. Stir frequently.
Serve the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
2003 Cheryl Alters Jamison and Bill Jamison