When I was just a wee babe (okay I was 19) I kicked around downtown PDX for most of the summer, and this beautiful creature named Jessie used to roam around with her CD player, singing "Baby's Got Sauce" by G.Love. I sing that song just about every time I make my own bbq sauce or stir fry sauce. I hate the song to tell the truth, but OMG was she beautiful.
So, in celebration of summer, and beautiful women, and BBQing, I bring you my BBQ sauce recipe.
And as an added bonus, my stir fry sauce, because I'm just nice like that.
This sauce is great for chicken and pork, and with a tweak or two might be good on salmon too.
Keep in mind, I'm a bit of a dabbler at cooking, and I don't pay much mind to measuring for a lot of things.
For one whole chicken's worth of sauce (about 1.5 to 2 cups with deliberate extra for dipping!)
In a pot, combine
1 1/2 c ketchup (Heinz plz)
1/4 c apple cider vinegar
1/2 c brown sugar
2 T chili powder (less if you are using Mexican hot style)
1 tsp. garlic powder
1 tsp. honey
whisk together and cook on med-low until it bubbles and/or gets a bit darker and looses the gritty sugar feel.
Sometimes I'll add a little water to thin it out before cooking it, about 1/2 a cup.
Slather the chicken or pork ribs when there's about 5 minutes left of cooking time. For pork chops I wait until they are done and then slap it on right as they come off the grill.
I also use this same sauce, with some onion sliced added, to make pulled pork in the crock pot.
Add pork butt, and water to almost cover to crock basin. Lightly salt, 3-5 on medium or high until it falls apart. Drain water, fork pull the meat and pour on sauce and add onion slices (or diced if you prefer). Cook another 1 hour on low. Sooo yummy on split toasted buns or wide flat rolls.
I love it with coleslaw, sometimes even on top of the meat, but usually just on the side.
Dump 1 package shredded slaw mix (yeah, I'm lazy) into a large bowl (it "deflates")spread it out to make a large well in the bottom of the bowl.
1 c mayo
2 T sugar
2 1/2 T. c apple cider vinegar
1/2 tea. celery seed (or celery salt if that's what you've got, but up the sugar by 2 tea. if that's the case)
Wisk together until smooth. Fold slaw in and toss to coat. Refrigerate for about 10 minutes to let it soak up all the yummy sauce.
Well that was all over the place!
My super simple stir fry, and then a more "fancy" version (both are enough for about 1-2 persons worth of stirfry)
1/2 to 3/4 c Soy sauce
1/4 c water
2 T. brown sugar
1 tea. garlic powder
1 tea corn starch
Mix all, and whisk in corn starch quite briskly to make sure there's no lumps, pour on at the end of cooking, until bubbly and thickened a bit.
Fancy stir fry sauce:
3/4 c Soy sauce
1/4 c water
2 T. brown sugar
1 medium garlic clove, smashed and diced
1 large clove of garlic sized nub of fresh ginger, peeled and grated
1 stalk of green (spring) onion, sliced (can be whole onion, or just green top)
2 T. oyster sauce
1 T honey
1 T corn starch whisked in briskly
Combine all and add when dish is nearly done cooking. Keep "stirring" until sauce has thickened and coats all the veggies/meat (shouldn't really be much runny sauce... if you like that, then make more sauce! heh)
Simple sauce works best on meatless stir-frys (tofu is okay), while "fancy" is better if chicken or pork is added. I love these sauces for Yakisoba noodles too.
Late Night Cafe
- My baby's got sauce...