Great Wall Barbecue SauceSteven Raichlen
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
- 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
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.
Serve this sauce with barbecued or grilled ribs, chicken, or duck.
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