Ginger BBQ Sauce

Ginger BBQ Sauce:
By: Ryan M. Greer


Ingredients:
2 lbs Rough chopped ginger (skin & all)
1 Gal Dashi Broth (use powder mix that will make 1gal of liquid)
2 Cups Corn Starch
4 Cups Oyster Sauce
2 Cups Raspberry Puree
1 Cup Apricot Preserves
1 #5can Hoisin sauce
1 #10can Mandarin Oranges
2 Cups Sweet soy sauce
1 Quart Rice wine vinegar
1 Quart Apple cider vinegar
2 Cups Honey
24 oz Pineapple juice


Prepare:
Heat all ingredients (***Minus Corn Starch) for 30 minutes in large stock pot, The last 5 minutes fold in corn starch slurry, remove from hear and then blend with bermixer or (industrial Immersion Handheld Blender), If you scale this recipe down you could use a table top blender or food processor. Then strain with fine mesh colander. Discard any lumps or chucks of ginger.

Consistency:
Batch should be slightly sticky and thick like honey.

Notes:
This recipe will make way more than you need. I have used this in restaurants so you might want to scale this down a bit. Apply sauce to ribs or chicken while grilling. I recommend only using this as a finishing sauce for the last 5 minuets of cooking. Keep a close eye on food because of the sugar content will burn your food quickly. Safer method would be to take food off of the grill and transfer to a sheet-pan, glaze meat and then finish in a 350 degree oven.

***Note!!!: #5can = 58oz. or 7-1/2 cups, and #10can = 110oz. or 13 cups.

Enjoy,

Ryan M. Greer