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Great Wall Barbecue Sauce

This recipe comes from one of the legends of barbecue—Dr. Rich Davis, inventor of K.C. Masterpiece barbecue sauce. Davis got the idea for the sauce on a trip to China, where he made it a point to enjoy the local barbecue (smoked beef, pork, and duck). This is what you might call a “doctor sauce”—it starts with a commercial sauce that you doctor to suit your taste. In this case, the doctoring includes ginger, rice vinegar, and soy sauce—ingredients that give the sauce a Chinese accent.


Great Wall Barbecue Sauce

Recipe Notes

  • Yield: Makes 1 cup; enough to serve 4


  • 1/2 teaspoon anise seed
  • 3/4 cup K.C. Masterpiece Original Barbecue Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger

Recipe Steps

Step 1: Grind the anise seed in a spice mill or pulverize in a mortar with a pestle. Place it in a heavy saucepan. Add all the remaining ingredients and bring to a gentle simmer over medium heat. Simmer for 5 minutes.

Step 2: Transfer the sauce to a serving bowl and let cool to room temperature. Use right away or transfer to a jar, cover, and refrigerate. The sauce will keep for several weeks.

Recipe Tips

Serve this sauce with barbecued or grilled ribs, chicken, or duck.

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