Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a wonderful sauce. You will think so too! It's a little different than the traditional BBQ sauces, in that it has a touch of Asian flavors. It lends itself to just about anything, beef, pork,etc. I like to drizzle it over my veggies. The amount is guesstimated, depending on how long you let it reduce.

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium heat in a 5-6 quart, non-reactive saucepot until hot. Add the ginger and onion, and cook until the onion is golden and tender, about 10 minutes.
  2. Add the chili powder and cook, stirring for anout 1 minute. Add the garlic and pineapple and cook for 1 minute longer. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard and salt.
  3. Puree the sauce with an immersion blender until smooth.
  4. Return the sauce to the heat and bring to a boil over medium-high heat.
  5. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups, about 25 minutes.

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