Sweet Hot Dipping Sauce And Glaze Recipes

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

HOT AND SWEET DIPPING SAUCE

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

GLAZED HOT-AND-SWEET GRILLED RIBS

Steps:

• Heat gas or charcoal grill. Cut ribs into serving-sized sections. Arrange ribs in layers in ungreased 12x8-inch (2-quart) microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave on High for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.
• Meanwhile, in small saucepan, combine all glaze ingredients. Cook and stir over medium heat until jelly is melted. Remove from heat.
• When grill is heated, remove ribs from microwave; immediately place on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Cover grill; cook 10 to 20 minutes or until ribs are browned, turning frequently and brushing with glaze during last 10 minutes of cooking time.
• Bring any remaining glaze to a boil. Serve glaze with ribs.

SWEET-HOT ASIAN DIPPING SAUCE

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

SWEET-AND-SOUR DIPPING SAUCE

Steps:

• Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
• Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
• Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

SWEET HOT DIPPING SAUCE AND GLAZE

Steps:

• Mix the two, and let sit for at least 15 minutes. You can add brown sugar(one teaspoon) to sweeten it up more, and a half teaspoon of minced garlic does wonders!