Ginger-scallion barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White Vinegar |
| 1 | cup | Soy Sauce |
| 2 | tablespoons | Minced Fresh Ginger |
| ⅓ | cup | Light Brown Sugar, lightly packed |
| ½ | cup | Minced Scallions (White & Green Parts) |
Directions
In small saucepan, combine all ingredients except scallions; bring to boil over high heat. Reduce heat to low and simmer for 30 to 40 minutes or until sauce is reduced in volume by about one-half. It should be thick enough to coat the back of a spoon. Remove sauce from heat, cool for a few minutes and stir in scallions. Serve with baby-back ribs.
Makes about 1¼ cups sauce.
Source: "License to Grill" Chris Schlesinger & John Willoughby.
Recipe by: P.B. Post: 07/03/97 Posted to MC-Recipe Digest V1 #655 by Raymond <r1706@...> on Jul 2, 1997