Banner advertisements by

Chinese Red Ribs........

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Jackitup on August 12, 2012 at 14:21:35:

So this is what I put together for my char siu,chinese red sauce. Did chicken thighs twice and love it. Doing ribs today and should be done in an hour or 2. Here's a pic from the pit and my sauce formulation so far, collected from several sauces from here and on the web with maybe a couple of tweeks to come. So far, it's a big hit with everyone.


1 C Honey
12 T (about 3/4 cup) sherry or brandy ( I had Brandy on hand)
8 T soy sauce
2 t of 5 Spice powder, maybe a touch more
2 C Hoisin Sauce
1 C of Lemon Grass Extract (3 stalks of lemon grass chopped and simmered in water for an hour and reduced to 1 cup, then strained)
4 t salt (or to taste)
2-3 t Red Food Coloring, optional
4 t Grated Fresh Ginger
4 t Minced Fresh Garlic
2 T Dark Sesame Oil
1/2 Large onion fine Diced
3 T Catsup
2 T Rice Vinegar
2 T 12 Year Balsamic Vinegar
1/2 C Franks Sweet Chili Sauce
1 500 gram jar of CJ's Korean BBQ Sauce
Lime and Cilantro to taste ( I didn't use this time but have 3.5 water bottles full of sauce I will try it on something)
Annatto Seed Powder (didn't use I was out of it, may try some at a later point)

Sauteed onion, ginger, garlic til translucent, added brandy to reduce and than all other ingredients and simmered for about 20 minutes. Then into a blender and pureed till smooth and into bottles and the fridge.

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 5.1; rv:14.0) Gecko/20100101 Firefox/14.0.1

[ BBQ Search ]