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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
3 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp water
1/2 cup sugar
2 tbsp minced scallions
2 tsp minced garlic
1/2 tsp grated lemon peel and crushed red pepper
Mix oyster sauce, soy sauce and 1 tbsp water in a small bowl until blended. Put remaining water and sugar in a medium-size skillet until it becomes caramelized. (As sugar melts, mixture will start boiling and patches of brown will appear. As syrup colors; slowly and gently swirl pan to blend darkening syrup with light. Finished caramel should be a deep golden-amber color but watch carefully so it does not get to dark or it will taste burnt.)
Stir sauce mixture into to sugar, stirring constantly, being careful because it may splatter. Cook over low heat to a boil and continue to stir until it thickens about as thick as molasses, about 3 minutes. Remove from heat and stir in remaining sauce ingredients. Brush sides of rack with sauce.
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VIETNAMESE BARBECUE SAUCE for Ribs
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
3 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp water
1/2 cup sugar
2 tbsp minced scallions
2 tsp minced garlic
1/2 tsp grated lemon peel and crushed red pepper
Mix oyster sauce, soy sauce and 1 tbsp water in a small bowl until blended. Put remaining water and sugar in a medium-size skillet until it becomes caramelized. (As sugar melts, mixture will start boiling and patches of brown will appear. As syrup colors; slowly and gently swirl pan to blend darkening syrup with light. Finished caramel should be a deep golden-amber color but watch carefully so it does not get to dark or it will taste burnt.)
Stir sauce mixture into to sugar, stirring constantly, being careful because it may splatter. Cook over low heat to a boil and continue to stir until it thickens about as thick as molasses, about 3 minutes. Remove from heat and stir in remaining sauce ingredients. Brush sides of rack with sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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