Ginger Molasses Barbecue Sauce Recipes

SWEET-HOT BARBECUE SAUCE

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
• Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
• MORE INFO:
• Smoked sun-dried tomatoes (julienne cut) are sold in three-ounce packages in the produce section of some supermarkets and at specialty foods stores. For a list of stores, go to calsundry.com.

GINGER BBQ SAUCE

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.

GRANDMA'S MOLASSES BARBECUE SAUCE

Steps:

• Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

Steps:

• Make barbecue sauce:
• Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.
• Prepare and grill pork kebabs:
• Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)
• Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

HONEY BARBECUE SAUCE

Steps:

• In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.
• Cover, and refrigerate until ready to use.

GINGER MOLASSES BBQ SAUCE

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.