This is not your typical barbecue. When making it you may get worried, I did, the smell and flavor of the sauce is fairly sharp and vinegary, but if you cook it directly onto your pork or chicken it tames that sharpness down significantly, A very different flavor from what you might expect, but quite tasty. Give it a try, it's worth it, serve with chicken or pork though, wouldn't go well on beef.
Spicy Ginger BBQ Sauce
Photo: Thomas J. Story; Styling: Karen Shinto
Brush sauce onto chicken during the last 10 minutes of grilling, and serve extra on the side.
Yield: Makes 2 1/2 cups
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Amount per serving
- Calories: 83
- Calories from fat: 25%
- Protein: 0.4g
- Fat: 2.5g
- Saturated fat: 0.2g
- Carbohydrate: 10g
- Fiber: 0.3g
- Sodium: 295mg
- Cholesterol: 0.0mg
- 1 medium onion, chopped
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic
- 1 1/2 tablespoons vegetable oil
- 1 cup dry rosé or dry white wine
- 1/2 cup ketchup
- 3 tablespoons cider vinegar
- 3 tablespoons packed brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne
- 2 tablespoons lemon juice
- 1. Sauté onion, ginger, and garlic with vegetable oil in a medium saucepan over medium-high heat until soft, about 5 minutes.
- 2. Add rosé, ketchup, cider vinegar, brown sugar, Dijon mustard, Worcestershire, salt, pepper, and cayenne. Simmer, stirring occasionally, until very slightly thickened, 5 to 6 minutes.
- 3. Cool slightly, add lemon juice, then whirl in a blender until smooth.
- Note: Nutritional analysis is per 1/4-cup serving.
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