A good, or bad, barbecue sauce can make or break a dish. The wrong barbecue sauce can also ruin a great dish due to a mismatch of flavors. A sauce with lots of vinegar works well with a fattier cut of meat like pork shoulder but not as great with a lean cut. Granted, some is personal preference and personal taste which can overcome some of these guidelines.
This sauce is a great BBQ sauce for pulled pork, ribs, chicken, etc. This brings a more tropical flavor profile to the meat. Typically, anything with a tropical or Asian flavor profile will either have soy sauce or teriyaki sauce which contains gluten. For our gluten-free friends we used created this with coconut aminos which means it is gluten-free.
Heat Source: Gas
Prep Time: 5-10 Minutes
Estimated Cook Time: 10 Minutes
Actual Cook Time: 10 Minutes
Total Time: 15-20 Minutes
Estimated Cooking Temperature: Medium heat
Actual Cooking Temperature: Medium heat
Cook Date: September 12, 2020
1/3 cup organic ketchup (I prefer organic ketchup as there no high fructose corn syrup which increases the chances of burning on the smoker/grill)
1/3 cup dark brown sugar (either light or dark brown sugar works)
¼ cup coconut aminos (for those without a gluten sensitivity, you can use soy sauce)
¼ cup pineapple juice
2 tablespoons sesame oil
2 tablespoons sweet chili sauce
6 cloves of garlic, minced
½ tablespoon fresh ground ginger (about 1” of fresh ginger)
1 teaspoon unsweetened rice vinegar
Step 1: Ensure both garlic and ginger are chopped extremely finely.
Step 2: Add all ingredients to sauce pot, heat to medium, stirring regularly, and bring to a boil.
Step 3: Reduce heat to a simmer, stirring regularly until thickened and reduced to desired consistency. This should take about 5-10 minutes.
Step 3: Store in an airtight container and it should last 10-14 days.
Lessons Learned (Note: I will add additional lessons learned from our community members through comments on the site or social media)