I call this “Heretic” barbecue sauce after my “Heretic Chili,” which is pretty much guaranteed to aggravate any chili purist. There are plenty of BBQ purists around too, and I’m sure some would be beaked about this. Tough. I really like the play of sweet and sour in this sauce, plus I enjoy the depth from the Chinese ingredients.
Jim’s Heretic Fusion BBQ Sauce
2 slices bacon, finely chopped
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 small can (4oz?) tomato paste
3 Tbs hoisin sauce (Chinese sweet soy bean paste)
1/4 c. black Chinese vinegar
1/4 c. cider vinegar
2 c. port (See Notes)
1 c. apple jelly
3 Tbs honey
- In a tall saucepan over medium heat, sautï¿½e the bacon until it begins to render its fat. Raise the heat to medium-high and add the onion and garlic. Sautï¿½e for 3 – 5 minutes until the onion is starting to caramelize and turn brown.
- Add the tomato paste and hoisin sauce. Stir frequently and cook for 2 – 3 minutes. (This caramelizes the tomato paste and hoisin sauce, really popping their flavors out.)
- Add the two vinegars, port, jelly, and honey. Lower heat and simmer for about 30 minutes.
- Port: Avoid the dreck Gallo bottles as port. Look for something like Sandeman’s Reserve, Warre’s Warrior, or Graham’s Six Grapes. You only need part of the bottle for this sauce, so you’ll have plenty of nice port to sip on after you’re done grilling.
- Usage: This sauce is killer on pork chops and great on burgers and chicken. I wouldn’t get BBQ sauce anywhere near a steak just because I like my steak pretty basic so I can enjoy the flavor of the unadulterated beef. Dunno how well it would work with goat. Let me know if you try it.
UPDATE: Vlad in the comments mentioned using balsamic vinegar in place of the Chinese vinegar. This really is a terrific substitution if you can’t find Chinese vinegar. I’d meant to write exactly that in my original post but forgot. Be sure you use a condiment grade balsamic — don’t waste your precious “real” stuff! Check out this recipe post from the past for more info on balsamic vinegar.