BBQ Sauce Recipes - The Best From Around The World
A Personal Selection Of Tried & Tested Recipes For You To EnjoyThe links listed below will take you to my personal selection of BBQ Sauce recipes that I've come across in over twenty years of working through the Australian bush, around the world, and from friends living in a variety of different countries.Remember, these recipes are for Table Sauces. If you've come to this page from a Google search or somewhere else, then you may want to see the Main BBQ Sauce Page for the definitions of the various types of sauce discussed on this site. As I come across other good recipes I'll add them to the page so subscribe to the blog or check back every now and again.
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The BBQ Table Sauce Recipes Grandpa George's Bush BBQ Sauce makes 4-5 cups
In a little olive oil, saute the onion, capsicum and garlic until the onion turns clear and the capsicum is soft. Then add the rest of the ingredients, stir well and simmer over low heat for 30 minutes. Let cool and then blend in a food processor until smooth. Serve with all grilled food. P.S. This recipe will keep for 2-3 weeks in the fridge. If it's too much, halve the amounts or give some to a friend (they will be grateful).
makes 4 serves
Heat the oil in a small pan and then saute the onion for 3-4 minutes, until soft. Add in all the other ingredients and bring to a boil. Reduce the heat to low and simmer for 4-5 minutes. You can serve it warm, or cold out of the fridge. P.S. This recipe will keep for about a week in the fridge.
Makes about 1 ¼ cups
Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Will keep for about a week in the fridge.
A classic Chinese dipping sauce recipe with a bite provided by the chilli oil. Makes about ½ cup
Combine all the ingredients. Store it in the fridge for a couple of hours to give the flavors a chance to combine and work their magic !
This simple sauce is a great accompaniment to steamed or sauteed seafood.
Combine the soy sauce, water, and sugar in a small oven-safe (metal, ceramic, or pyrex) bowl Stir in the spring onions, ginger, and chilli Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking. If it does Pour the oil onto the spring-onion/ginger mixture, being very careful not to splash the hot oil anywhere It will sizzle for a little while. Once it stops sizzling, stir, and then let stand for 2 minutes before serving
Here is a classic chilli sauce from China's spice bowl - Sichuan province. Use it in stir-fry dishes, sprinkled over rice, or even in soups. makes about 1¼ cups
Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds Add the onion and stir-fry for about a minute Add the vinegar and the chillies and let it simmer for around 10 minutes. If it starts getting too dry, add some of the water Add the rest of the ingredients, but not the water, and let it simmer for 5 more minutes Remove from the heat and allow to cool Blend to a fine puree in your food processor, adding water as necessary to get the consistency that you are after
Will keep for up to a month in the fridge.
It's not widely known, but oranges originate from SE Asia and in many European languages (e.g. German, Dutch, and others) is know as a "Chinese Apple".
Combine cornstarch with ¼ cup water in a bowl and stir until the cornstarch is fully mixed in. Set aside In separate bowl, stir together 2/3 cup water, orange juice, soy sauce, vinegar, tomato paste, sugar and salt In a saucepan, heat the oil on medium to medium-high heat Add the ginger and cook for about 1 minute, stirring, until it is fragrant and starting to colour Reduce the heat down to medium and add water and tomato paste mixture and bring to a boil, stirring to dissolve the sugar Increase the heat to high, re-stir the cornstarch mixture and it into the sauce, stirring quickly as it will thicken rapidly Serve immediately or store in a sealed container in the fridge - will keep for about 2 weeks in the fridge Reheat before serving
A simple Chinese garlic sauce that you can whip up and hour or so before the Saturday afternoon barbie ! Makes about 3/4 cup.
Mix together the chicken stock, chilli paste, oyster sauce, soy sauces, and rice vinegar in a bowl In another bowl, mix the cornstarch in the water and and stir until the cornstarch is fully mixed in Heat oil in a saucepan on medium-heat and add the garlic and stir briefly until fragrant Turn the heat to medium low. Re-stir the chicken stock/oyster sauce mix, add it into the saucepan Now put in the sugar as well. Bring sauce to a boil, stirring well until the sugar is dissolved Re-stir the water/cornflour mixture and add into the saucepan, stirring quickly as it will thicken rapidly Remove from the heat as soon as it begins to boil. Store in the fridge for up to a week. Re-warm before use.
Chipotles in Adobo
This is an authentic chipotles in adobo sauce adapted from one I saw once published by the queen of Mexican cooking, Diana Kennedy.
If you're prepared to do it, the difference justifies the effort.
Pierce each chipotle with a sharp skewer and put them into a saucepan with a tight lid, cover with water, and cook over medium-low heat until tender but not mushy (30-40 minutes). Discard the water and get rid of any stray seeds and pith/vein.
Char Siu - Chinese Barbecue Sauce This recipe is as authentic as they come. None of the Western substitutes you see in most recipes (e.g. sherry, red food colouring, honey). I picked the recipe up when working in the the minerals exploration business in China in 2001. While predominantly used as a marinade/glaze it works just as well when used as a dipping sauce. Both palm sugar and red bean curd are easily obtained from asian grocery stores.
Mix all the ingredients together until evenly blended. Use all at once or keep the remainder in the fridge for about 2 weeks. Use to make Chinese Red Pork or any other ideas you come up with.
makes roughly 2 cups The origins of this recipe are very much French in style, but I've adapted this out of an old recipe book from the Barossa that I inherited from my Grandma, which is where my family is from. The chefs amongst you will peel & seed the tomatoes; the person cooking for their family will most likely bypass that step (which is absolutely fine !)
Cut cores from tomatoes, turn tomatoes over and slit skin in an X-pattern cut. Place tomatoes in a pan of boiling water and boil 15 seconds. Remove with a slotted spoon and place in a bowl of iced water. After a few seconds, remove them and pull off skins using your thumb and the edge of a knife as tweezers. Cut each tomato in half. Hold it cut side down over a bowl and scrape out the seeds with a teaspoon and put the remaining flesh aside. You don't need the seeds and can throw them out. Chop tomato flesh finely. Heat oil in a large, heavy frying pan, add the onion and saute over medium heat until softened but not brown. Add the tomatoes, thyme, bay, garlic, salt and pepper and cook uncovered over medium-high heat, stirring often, for about 10 minutes or until tomatoes are soft and sauce is thick. Discard bay leaves and then add the tomato paste and stir. Taste and adjust seasoning. This sauce can be kept for 3-4 days in the fridge, or it can be frozen. I do this in ice-cube trays and then transfer it to a plastic bag when frozen. That way I can use as much or as little as I want without any waste. Stir in any fresh herbs after reheating, just before using. Note: I usually double this recipe when making it just so I have plenty to freeze. Note 2: For a variation I sometimes finely chop up one de-seeded serrano chilli just to add a little kick.
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A simple recipe for this popular Chinese dipping sauce.
