Peach Pear Apple Ginger Hot Sauce - Asian BBQ
2 to 4
15 to 30 Minutes
3 to 16 Minutes
Beef Ribs or Tri Tip, Chicken Thighs (skin on or off), Pork Ribs or Tenderloin, Seafood.
Products Used In This Recipe
About This Recipe
If you love grilled meats and Asian flavors, this is your recipe! It has a tangy, slightly spicy flavor that turns any protein into an Asian delight! It is quick and easy to prepare. It will turn any meal into an Asian feast!
1 1/2 pounds Beef Ribs or Tri Tip, Chicken Thighs (skin on or off), Pork Ribs, or Seafood.
8 tbsp. Red Wine Vinegar
2 tbsp. Dark Soy Sauce
2 tbsp. Light Soy Sauce
2 tbsp. Asian Sesame Oil
3 tbsp. Dark Brown Sugar
1 Cup Peach Pear Apple Ginger Hot Sauce
Pat the protein dry with paper towels.
In a medium bowl, whisk together the red wine vinegar, soy sauces, Asian sesame oil and dark brown sugar. Whisk in the TVF Peach Pear Apple Ginger Hot Sauce.
Place the protein in 1 large resealable plastic bag (If needed, use 2 resealable bags, and divide the protein between them.) and place in a bowl to make adding the marinade a little easier to manage. Add the marinade, reseal the bag and marinate the protein in the refrigerator for 4 hours, turning occasionally.
Grill: Prepare the grill by cleaning, then rubbing the surface with oil using a paper towel. Preheat the grill.
Remove the protein from the bag. Reserve the marinade and use as a basting sauce. Place the protein on the cooking surface and/or grill, turning every few minutes being careful not to burn and basting with the reserved marinade. Cook to your preferred doneness.
To use the excess marinade as a dipping sauce, transfer to a pot on the stove and bring to a boil.
Garnish: Sesame seeds, 2 scallions, green onions, spring onions (finely chopped), 1 tsp. crushed red pepper (or to taste)