Blue Ribbon Barbecue Sauce - Asian
- 2 teaspoons dark sesame oil
- 1/4 cup sliced green onions with tops
- 1 garlic clove, pressed
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons finely chopped, peeled fresh gingerroot
Heat oil in (3-qt.) Saucepan over medium heat. Add onion and garlic. Cook 2 minutes or until tender.
Stir in remaining ingredients; return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.
Using BBQ Basting Brush, brush sauce on food during the last 10-15 minutes of grilling to prevent burning.
- 3 cups
This recipe has a generous yield with enough sauce to serve at the table alongside your grilled foods. When getting ready to grill, portion out just the amount of sauce you neeed for brushing on your meat. This way the BBQ Basting Brush used on uncooked meat will not be in contact with the sauce being passed at the table. For maximum food safety, discard any remaining sauce used to baste raw meat.
Refrigerate unused sauce, covered, up to 2 weeks.