Plum Zinger Barbecue Sauce Recipes

PLUM BBQ SAUCE

Steps:

• Cook onions and garlic until they start to soften. Add plums and all other ingredients.
• Bring to a boil then reduce heat and simmer on low until plums are soft. About 20 minutes.
• Use immersion blender and blend until smooth. Or if you don't have one, let sauce cool then blend in blender until smooth.

PLUM ZINGER BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft about 5 minutes. Transfer to a blender and puree then return to pan. Taste for seasoning and add additional soy sauce, honey or lemon juice if necessary to taste. The sauce will be sweet, sour and spicy.
• Transfer to a bowl and serve warm or at room temperature. It's awesome with ribs or pork.

PLUM BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.

GINGERED PLUM BARBEQUE SAUCE

Steps:

• In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

PLUM BARBECUE SAUCE

Steps:

• Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.

DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE

Steps:

• Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
• Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
• Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
• Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
• Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
• Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes