20 Best International BBQ Sauce Recipes (Part 3)

 

Travel internationally without leaving the backyard grill. Here are twenty BBQ sauce/marinades all with an authentic exotic flavor.. This is Part Three of Three hubs, each with their own different twenty recipes, so be sure to browse to all of them.

Polynesian Marinade

Ingredients

1/3 cup (80 ml) soy sauce

1/3 cup (80 ml) teriyaki sauce

6 oz (168 grm). pineapple juice

3 or 4 garlic cloves smashed (or 3 or 4 hearty shakes of granulated garlic)

Preparation

Combine all ingredients.

Shake in a Zip Lock bag and marinate your favorite steak, pork or ribs.

Comments

This is also a great fat free stir fry sauce. I concocted it some time back to use as a diet marinade without fat and full flavor. Also, I will make the meats and serve with oriental fried rice from the supermarket or just take some leftover meat and make my own fried rice. It definitely tastes like a cross between Chinese and Japanese with a Polynesian essence.

Rice Vinegar Basting Sauce

"This basting sauce is excellent brushed on grilled chicken or pork. This recipe makes 1 cup, but it's nice to double the recipe so you have extra to pass around for added flavor. This recipe is high in sugar, so just brush on the last few minutes of cooking so that the meat won't burn" Original recipe yield: 1 cup.

INGREDIENTS:

3/4 cup white sugar

1/2 cup rice vinegar

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon grated fresh ginger

1 tablespoon cornstarch

2 cloves garlic, minced

DIRECTIONS:

Stir the sugar, vinegar, ketchup, soy sauce, ginger, cornstarch and garlic together in a saucepan over medium-high heat until mixture boils and thickens slightly.

Saigon-Fe Marinade

This is another one of our favorites around here. Great for dipping egg rolls or marinating a flank steak for Asian London Broil. Also wonderful for dunking Crab Rangoons. This recipe combines, if you can picture it in your mouth, traditional Vietnamese and contemporary Southwestern flavors. Most supermarkets now carry Asian or Vietnamese fish sauce.

Makes 8 servings

Ingredients:

2 tablespoons garlic, chopped

1/4 cup sugar

1/2 each jalapeno pepper, seeds and ribs removed

1 each Thai pepper, dried

1/4 each anaheim chile pepper, ribs and seeds removed, chopped

1 each lime, juiced

1 each lemon, juiced

1/2 cup fish sauce

1 cup water

1 teaspoon white distilled vinegar

Preparation:

Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly.

Store in the refrigerator in a glass jar.

Shanghai Baste

Earthy soy sauce contrasts with juicy pineapple to give this basting sauce its Asian flair. Use it when grilling turkey, chicken or pork.

1/2 cup pineapple juice

2 tablespoons brown mustard

1 tablespoon cayenne pepper

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon prepared horseradish

Combine pineapple juice, mustard, cayenne pepper, soy sauce, honey and horseradish. Mix well.

Makes about 3/4 cup.

South American Hot Bbq Sauce

1/2 c Minced yellow onion

1/2 c Minced sweet green pepper

2 Cloves garlic, crushed

1/4 c Olive oil

2 ts Chili powder

2 c Tomato puree

1/2 c Red wine vinegar

1/3 c Firmly packed dark brown-sugar

1/4 ts Crushed dried hot red chili peppers

1 1/2 ts Salt

Stir fry onion, green pepper and garlic in oil in a saucepan over moderate

heat 5 to 8 minutes until onion is pale golden. Add chili powder and stir

fry 1 to 2 minutes. Add remaining ingredients, cover and simmer 30 minutes.

Use as a basting sauce for spareribs, beef or poultry.

Spanish Rib Sauce

This is an old recipe that I have been using for YEARS. I used it last with some baby back ribs...so good!

1 cup catsup

1 cup water

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

2 tablespoons brown sugar

2 tablespoons molasses

2 tablespoons dry mustard

2 teaspoons chili powder

Combine all ingredients and pour over chicken pieces or ribs. Marinate for several hours. Bake or barbecue.

Spicy Korean Marinade Recipe

1/4 c soy sauce

1/4 c Rice Vinegar

1/8 c Hot Pepper Sesame Oil

Combine ingredients. Marinate tempeh, tofu, fish, chicken for several hours or overnight. Can also be used as a sauce.

Spicy West Indies BBQ Marinade/Sauce

Use scotch bonnet peppers if you dare! If not, this is still an outstanding BBQ marinade with exceptional flavor - citrusy, spicy, sweet. Used as a marinade or a grilling glaze, it's perfect on whitefish, chicken, pork or vegetables.

6 green onions, sliced

3 tablespoons minced shallots

1 clove garlic, minced

1 tablespoon ground allspice

1 teaspoon black pepper (I like more...!)

1/2 teaspoon crushed red pepper flakes or 1-2 scotch bonnet peppers, for the brave (Can also substitute fresh serrano peppers.)

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 tablespoon brown sugar

1/2 cup orange juice

1/2 cup cider vinegar

1/4 cup red wine

1/4 cup soy sauce or tamari soy sauce

2 tablespoons olive oil

1 tablespoon molasses

1. Combine all ingredients and let sit to blend for about 30 minutes.

  1. Use as a marinade/grilling"sauce" for fish, chicken, pork or even vegetables.

Swiss Chalet BBQ Sauce

Ingredients:

3 C. water

1/4 C. tomato juice

1 chicken bouillon cube

1 1/2 tsp paprika

1 tsp white sugar

1/4 tsp. dried basil

1/4 tsp. parsley

1/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 tsp. ground ginger

1/4 tsp. dried mustard

1/4 tsp. onion powder

1 bay leaf

3/4 tsp Worcestershire sauce

6 drops Tabasco sauce

2 tsp lemon juice

1 tbsp cornstarch

1 tbsp water

1 tbsp vegetable oil

Preparation:

Pour water and tomato juice into a 1 1/2 qt. saucepan. Add all but the last 4 . Stir with a whisk thoroughly mixing . Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf; stir in lemon juice. Mix cornstarch with 1 tbsp water; stir into sauce. Cook, stirring constantly until sauce thickens. Whisk in vegetable oil. Make about 3 cups.

Tandoori Chicken Marinade

1 cup plain low-fat yogurt

2 tablespoons lemon juice

1 small finely chopped onion

3 tablespoons finely chopped fresh ginger

4 clovesfinely minced garlic

1 teaspoon ground cumin

2 teaspoons ground turmeric

3/4 teaspoon ground coriander

3/4 teaspoon ground allspice

1 teaspoon cinnamon

1 teaspoon curry powder

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/8 teaspoon ground cloves

3/4 teaspoon Accent® seasoning mix (MSG) - optional

Mix all ingredients together and marinade chicken overnight.

Vietnamese BBQ Pork

This one I have stir fried AND cooked as a whole loin. This recipe is for stir frying. To grill, just don't cut into strips.

2 pounds pork tenderloins

4 lemongrass stalks

2 tablespoons dark brown sugar

1 tablespoon peppercorns

2 tablespoons fish sauce

2 tablespoons sesame oil

6 garlic cloves

2 tablespoons vegetable oil

6 tablespoons oyster sauce

1 tablespoon honey

1 tablespoon dark soy sauce

2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.

Add to wok and heat through.

Serve over rice.

Vietnamese Tangerine Dipping Sauce

A colorful dipping sauce for spring rolls, fried rangoons or fried quail. Use as a most unusual marinade for flank steak.

Ingredients:

2 cloves garlic

1 red jalapeno, chopped, seeded, ribs removed*

2 tablespoons sugar

1 tablespoon lime juice

6 tablespoons tangerine juice

1/4 cup rice vinegar

1/4-cup Nuoc Mam, Vietnamese fish sauce

1 tablespoon Mirin, sweet rice cooking wine

Preparation:

Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and Mirin. Blend for 5 seconds.

Can be made ahead of time and stored in the refrigerator.

* A dried pequin pepper can be used if red jalapenos are out of season.

NOTE: Vietnamese fish sauce can be found in most major Supermarkets in the oriental food section. Also, I always buy tangerines when they are on sale, then juice them and freeze in ice cube trays. Then I dump them into a freezer bag for eventual use. I like the flavor! You can certainly substitute orange juice if you can't get tangerines.

West African Ata Sauce

1/4 cup dry red wine

1 tsp ground red pepper

3/4 tsp salt

1/4 tsp ground ginger

1/8 tsp ground cardamom

1/8 tsp ground coriander

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1/8 tsp black pepper

1/8 x a med onion

1 sm clv garlic

1/4 cup paprika

Sauce:

1 cup chili sauce

Method :

West African Ata Sauce is based on a homemade red pepper paste, complex with the flavors of many spices.

To prepare Red Pepper Paste, process all Paste ingredients except paprika in blender until smooth, scraping sides of blender frequently.

Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool. To prepare Sauce, mix together chili sauce and only 2 tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at another time).

Indonesian Style Satay Beef

1 pound beef -- tri-tip, skirt steak, or flank steak, cut into thin strips

MARINADE:

1 lime -- juice from

1 tablespoon lime zest

1 tablespoon peanut butter

1/2 cup coconut milk

1/4 cup honey

1/4 cup plum wine

1/4 cup soy sauce

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons shallots -- chopped

1 tablespoon garlic -- chopped

1 tablespoon ginger root -- fresh

Slice thin (about 1/4 inch thick by 1" wide) strips of the beef.

Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder.

Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl.

Place meat strips in the bowl and coat all sides with the marinade.

Marinate beef for a minimum of 2 hours to overnight in the refrigerator.

Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer.

Grill over hot coals for 4-5 minutes per side. DO NOT overcook.

Serve with peanut sauce.

Yucatan BBQ Sauce

2 lemon peel and juice

5 oranges peel and juice

1 tablespoon achiote seed softened in warm water

1 teaspoon cayenne

1/2 cup powdered chile ancho

1/2 cup powdered New Mexico chile (chimayo)

1/2 cup powdered California chile

6 cloves garlic large

1 cup olive oil

3 tablespoons white wine vinegar

2 teaspoons salt

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processor or blender and process until its chopped to a coarse sticky paste. You may freeze the sauce at this stage, as it freezes beautifully. Smear thickly on chicken of fish, let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or BBQing. Basting occasionally during the cooking. Covers 3-4 chickens.

Black olive tapenade marinade

1/2 cup finely chopped fresh Italian parsley

1/4 cup dry white wine

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

1 tablespoon black olive tapenade (a paste made with olives,anchovies, capers, garlic, lemon juice, olive oil, and herbs)

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Asian Hot-Que Grill Sauce for Chicken, Beef or Pork

2 tb Brown sugar

2 tb Red wine vinegar

1 c Ketchup

1/2 To 1 teaspoon Chinese hot mustard

1 lg Garlic clove, minced

1 tb Soy sauce

1 to 3 teaspoons Asian chile paste with garlic

Combine all ingredients except chile paste in a small

saucepan. Bring to a boil, then turn off heat. Stir in chile

paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or

pork while grilling.

Australian Jackaroo Sauce

2 Garlic cloves

1 Small shallot

2 T Lemon juice

2 T Cider vinegar

1 1/2 t Fresh parsley; chopped

3/4 t Fresh oregano; chopped

1/2 t Fresh thyme; chopped

2 1/2 t Hungarian sweet paprika

1 T Unprocessed bran

2 t Lightly toasted wheat germ

1/2 t Salt

1 t Sugar

1/2 c Vegetable oil

1 ds Hot pepper sauce

Combine all ingredients in the container of a food processor or blender. Process until fairly smooth. Makes about 1 cup.

Benihana Magic Mustard Sauce

1 tablespoon crushed, toasted sesame seeds

3 tablespoons dry mustard

2 tablespoons hot water

3/4 cup soy sauce

1/4 garlic clove, crushed

3 tablespoons heavy cream, whipped

Preheat oven to 350 degrees F.

Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.

Bool Kogi (korean Sesame-grilled Beef)

FOR THE BEEF AND MARINADE:

2 pounds beef tenderloin tips or boneless sirloin

1/2 cup soy sauce

1/3 cup sugar

3 tablespoons sake -- rice wine, or sherry

2 tablespoons asian -- (dark) sesame oil

8 cloves garlic -- thinly sliced

4 scallions -- both white and green parts, trimmed and finely chopped

2 tablespoons sesame seeds -- toasted lightly in a skillet until golden-brown

1/2 teaspoon black pepper freshly ground

ASIAN PEAR DIPPING SAUCE:

1/2 cup soy sauce

1/2 cup sake or dry sherry

1/4 cup sugar

1 small Asian pear -- peeled, cored and finely chopped

4 scallions -- both white and green parts, trimmed and finely chopped

1/4 cup finely chopped onion

2 tablespoons sesame seeds -- toasted

The classic Asian combination of garlic and rich, toasty-brown sesame oil is hard to beat on many meats; beef and chicken, among them. This recipe produces a sweet, salty, zesty, crispy main dish that capitalizes on the grill's ability to "caramelize" the sugar on the outside of the steak, creating a terrifically toothsome texture and a sweet, smoky flavor. Feel free to shake a little red pepper into the marinade for extra kick, and to serve the steak traditionally (without the Korean-style lettuce-leaf wraps and dipping sauce)--it's got plenty of flavor.

Makes 6 servings

For serving:

1 head romaine lettuce, separated into leaves, rinsed and spun dry Garlic kabobs (place three peeled cloves crosswise on a toothpick for each guest, drizzle with sesame oil and salt and pepper, wrap loosely with foil, and grill for 20 minutes)

1. Make the dipping sauce: Combine all the dipping sauce ingredients in a medium-size bowl and stir until thoroughly mixed and the sugar is dissolved.

2. Prepare the beef: If using tenderloin tips, butterfly them to obtain broad, flat pieces of meat; each should be about 4 inches long and wide and 1/4-inch thick. If using the sirloin, cut it across the grain into 1/4-inch slices (placing meat in the freezer briefly makes this easier). Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to the thickness of 1/8 of an inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.

3. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours.

4. Preheat the grill to high.

5. When ready to cook, oil the grill grate. Add the garlic kabobs (if using) to the hot grate, and grill for 4 to 5 minutes. Then arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic kabobs as the meat cooks. Transfer the meat to a platter when it is done and unwrap the garlic.

6. Pour the dipping sauce into 6 small bowls, one for each diner. To eat, take a piece of meat and a grilled garlic clove and wrap them in a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.

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