KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
BARBECUE SAUCE FOR CANNING
Mom used to make this every year, and use it for braising, baking, grilling or broiling- mostly chicken, but I have used it on pork as well.
Provided by Lois M
Categories Sauces
Time 2h
Yield 8 1/2 pint jars
Number Of Ingredients 11
Steps:
- Blanch, peel and coarsely chop tomatoes to measure 10 cups.
- Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
- Bring to a boil, stirring constantly.
- Boil gently, stirring occasionally for about 1/2 hour.
- Remove from heat and puree mixture.
- Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
- Bring to a boil, stirring constantly.
- Boil gently for about 1 hour, stirring occasionally.
- Fill boiling water canner with water.
- Place 8 clean 1/2 pint mason jars in canner over high heat.
- Place lids and seals in boiling water, boil 5 min to soften seal.
- Ladle sauce into hot jars, to within 1/4" of top rim.
- Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
- Place seal on jar, and apply screw band just until finger tight.
- Place jars in canner.
- Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
- Store in a cool dark place.
Nutrition Facts : Calories 125.5, Fat 0.7, SaturatedFat 0.1, Sodium 1116, Carbohydrate 28, Fiber 4.2, Sugar 21.4, Protein 2.9
SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY
Here's what you need: tomato, onion, garlic, apple cider vinegar, bourbon, dark brown sugar, garlic powder, mustard powder, smoked paprika, cayenne pepper, chili flakes, salt
Provided by Newell Ball
Categories Sides
Yield 6 (16-ounce) jars
Number Of Ingredients 12
Steps:
- Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
- Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
- Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 95 grams, Fat 2 grams, Fiber 13 grams, Protein 10 grams, Sugar 74 grams
BRYANNA'S KOREAN BBQ SAUCE
This recipe comes directly out of Bryanna Clark Grogan's "20 Minutes to Dinner". It is fabulous on seitan, tofu, or TVP!
Provided by BelovedRooster
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a blender, or add scallions after blending for more color and texture.
- The sauce can be used right away as a marinade for TVP or tofu, or can be simmered over low heat in a small saucepan until it thickens and used later for stirfries or marinades.
- It will keep at least a week.
- I have had great success simmering this sauce in partially rehydrated TVP chunks (I had to add more water to the sauce while simmering) and tofu.
- Once the sauce coats and absorbs into whatever protein source you choose to use, you can lay the chunks out on a cookie sheet and broil them until slightly charred, or about 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 104.2, Fat 2.3, SaturatedFat 0.3, Sodium 2013.6, Carbohydrate 17.3, Fiber 1.1, Sugar 10.3, Protein 4.8
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- Combine the soy sauce, light brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup or bowl, whisk together the canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
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- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
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