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Rich Davis’ Chinese-Style Barbecue Sauce




Source of Recipe


Posted by Wanderer. Source: Rich Davis, Pitmaster at KC Masterpiece of Kansas City; Parade Magazine, May 21, 1995.


Recipe Introduction


Makes 1 cup

“For a delightful flavor-break this summer when you tire of the red sauces, this Chinese-style sauce is easily made and keeps well, refrigerated. It’s marvelous with both chicken and pork.”


List of Ingredients




3/4 cup prepared barbecue sauce
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon rice-wine vinegar
1/2 teaspoon finely minced garlic
1/2 teaspoon freshly ground anise seeds
1/2 teaspoon ground ginger

Recipe



Mix all the ingredients toether in a small saucepan. Simmer gently for 5 minutes. Remove from the heat and cool to room temperature. Serve with Rich Davis’ Chinese-Style Barbecued Pork Tenderloin, barbecued ribs or chicken. Make a double batch and store in the refirgerator for up to 3 weeks.

Per ounce: 53 calories, 2g fat, no cholesterol.