Ginger barbecue sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for grilling, roasting, or basting meat, fish, and vegetables. The ginger in the sauce gives it a unique and slightly spicy flavor that is sure to please everyone at the table. If you are looking for a new and exciting way to add flavor to your food, then ginger barbecue sauce is the perfect choice.
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ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay
Time 7h10m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
- For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
- Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
- If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
- Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
GINGER BBQ SAUCE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas.
- Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.
ASIAN PINEAPPLE-GINGER BBQ SAUCE AND RIBS
Number Of Ingredients 30
Steps:
- Heat oil over med-high heat in a heavy bottomed saucepan, add the garlic, ginger and onions and cook until soft, about 5 mins
- Add the pineapple chunks and habanero and cook for 1 min.
- add the pineapple juice and cook until it caramelizes slightly, about 3 mins.
- add the hoisin, ketchup, brown sugar, ancho power, mustard, honey, soy sauce star anise and cinnamon and cook until thickened, about 30 mins.
- Transfer the mixture to a blender and blend until smooth, season with salt and pepper, allow to cool to room temperature
- For the ribs: stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.
- Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours
- Preheat charcoal grill with about 80 briquettes off to 1 side
- remove the ribs 1 hour before grilling
- Combine 4 cups of water the soy sauce, ginger and garlic and divide between two heavy disposable pans
- If using a charcoal grill, put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals
- Put the top grate on and heat well, put the ribs on the grill top-side down directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes
- Move the ribs to the other side of the grill over the liquid and place the other disposable pan with steam liquid next to them over the coalsPut lid of the grill on and open the vents on top halfway
- Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching and coals to keep the internal temperature between 225 and 250 degrees
- If using charcoal finish the ribs my moving them back over the hot coals and turning and basting with the sauce for 15-20 minutes
- Combine the sesame seeds and sprinkle the tops of the ribs, Cut the ribs apart and put on a platter and scatter the green onions over the top
GINGER MOLASSES BBQ SAUCE
Make and share this Ginger Molasses BBQ Sauce recipe from Food.com.
Provided by Johnney
Categories Sauces
Time 18m
Yield 1/2 Cup
Number Of Ingredients 8
Steps:
- Stir together all sauce ingredients in a 1- 1 1/2 qt heavy saucepan.
- Bring to a brisk boil, uncovered, stirring occasionally, until thickened.
- Reduce to about 1/2 cup, about 3 minutes.
- Transfer sauce to a medium bowl and cool to room temperature.
- Use as any Basting Barbeque sauce.
- Great with pork or chicken.
- NOTE: I was informed that a "Brisk Simmer" for the time alotted did not obtain the results quoted so I changed it to a "Brisk Boil" as suggested. Thank you for the review.
Nutrition Facts : Calories 493.4, Fat 0.4, SaturatedFat 0.1, Sodium 3015.5, Carbohydrate 118.2, Fiber 0.7, Sugar 98, Protein 2.2
APRICOT GINGER BBQ SAUCE
Categories Condiment/Spread Sauce Tomato Stew Super Bowl Quick & Easy Healthy
Yield 4 racks of ribs
Number Of Ingredients 7
Steps:
- Melt the butter in a 1 quart saucepan over medium heat. Add the onion and garlic and sweat them for 1-2 min. Grate about 1 tablespoon of the ginger into the onion and garlic mixture, then add the ketchup and apricot preserves and bring to a simmer for several minutes. Add water if the sauce is too thick. Remove from heat and check for seasoning.
BBQ BASTING SAUCE - ORIENTAL GINGER
Quick, easy and makes for a great basting sauce when wanting something a touch different when grilling. Amazing how something so easily made makes for a crowd pleaser. I usually triple the recipe and when wanting a little spice I add some dried crushed chili peppers.
Provided by Gerry
Categories Asian
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Put ingredients in a bowl, mix to blend.
- Great grilling sauce to brush on your pork or chicken.
Tips:
- Use fresh ginger. Fresh ginger has a more intense flavor than ground ginger, and it will give your sauce a more vibrant color.
- Peel and mince the ginger finely. This will help the ginger to distribute its flavor evenly throughout the sauce.
- Use a variety of spices. The spices in this recipe (garlic powder, onion powder, paprika, cumin, and cayenne pepper) all contribute to the overall flavor of the sauce. Feel free to experiment with different spices to create a unique flavor profile.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld together and develop.
- Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or spices to taste.
- Use the sauce on your favorite grilled meats, fish, or vegetables. This sauce is also great for dipping.
Conclusion:
This ginger BBQ sauce is a delicious and versatile sauce that can be used on a variety of grilled foods. It is easy to make and can be tailored to your own taste preferences. So next time you're firing up the grill, give this ginger BBQ sauce a try. You won't be disappointed!
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