Tangy BBQ Sauce
This is an incredible sauce, not like anything you can buy in the store - a must try.
This is an incredible sauce, not like anything you can buy in the store - a must try.
- Carbohydrate 118.31025143325 g
- Cholesterol 0 mg
- Fat 0.0999 g
- Fiber 1.61550001204014 g
- Protein 1.114252711 g
- Saturated Fat 0.02540625 g
- Serving Size 1 1 Serving (190g)
- Sodium 36.8514659 mg
- Sugar 116.69475142121 g
- Trans Fat 0.03265875 g
- Calories 461 calories
Step-by-step
- Rough chop onions.
- Add all ingredients to stock pot.
- Squeeze orange in pot and throw in.
- Simmer over medium low.
- Take out orange half after about 10 minutes.
- Continue to simmer until sauce thickens a bit - maybe another 20 minutes.
- Will be thinner than store bought sauce.
- Strain and bottle.
- I save BBQ sauce bottles to put mine in.
- Great to sop on ribs, pork butt, brisket, front bumper etc.
- while cooking.
- Great for adding to pulled pork, chicken, or just about anything else.
- Be sure to use all liquid ingredients as described above.
- Order tiger sauce online if you can't find it locally, this is a key ingredient.
- May check your local oriental market.
- Some grocery stores carry it but it seems like it's always hard to find in the store.
- Can add thickeners (like cornstarch) if you want to thicken it up.
- Let me know how it turns out for you.
Deep mahogany and fragrant with caramelized sugar, this sauce delivers a sharp vinegar bite balanced by sweet aromatics. Simmering the mixture over medium-low heat allows the aggressive acidity of the Italian dressing and white grape juice to mellow into a cohesive base without scorching the high volume of brown sugar present in the pot. Removing the squeezed orange half after precisely 10 minutes prevents bitter citrus pith oils from dominating the flavor profile.
Pairing With Rich Proteins
Serving this condiment alongside heavily marbled meats like pork shoulder, brisket, or beef ribs provides structural contrast. High concentrations of sugar and acid cut directly through heavy animal fats, cleansing the palate between bites. Brushing the liquid onto the meat during the final 15 minutes of cooking caramelizes the sugars effectively without burning the underlying protein.Managing Sauce Consistency
Understanding how various ingredients interact determines the final viscosity of the finished product. Commercial bases and bottled additions contain different emulsifiers, meaning the reduction phase requires careful observation. Simmering the mixture for an additional 20 minutes reduces moisture until the liquid coats the back of a spoon smoothly. Stirring continuously during reduction prevents burning at the bottom of the stockpot, while incorporating cornstarch slurry offers an alternative method for achieving a thicker cling if desired.
