BBQ Sauces from Around the World
Posted: Tuesday, July 1, 2014
For many of us, barbeque sauce is a somewhat sweet, tomato-based sauce with a mild heat profile, but around the globe, traditional barbeque flavors couldn't be more different. If you're looking for a new sauce to slather on your chicken or wings, chops, steaks or burgers, here are some new tastes to try:
A Chinese barbeque sauce, it serves as a base ingredient in many other recipes for Chinese sauces. It is thick, reddish-brown, sweet and mildly spicy. It may also be used as a dipping sauce or condiment. Find it in the International Foods Aisle.
This spicy, yogurt-based barbeque sauce is used for tandoori chicken, a popular Indian dish. Tandoori paste is available in the International Foods Aisle. Just mix it with yogurt as directed on the package.
A Japanese sauce used for teriyaki, it may be used before and during cooking. It is made with soy sauce, sugar and ginger, among other flavors. It tastes sweet and salty with little to no perceptible heat. Find it in the International Foods Aisle.
A Jamaican specialty used as a steak sauce, marinade, hot sauce and table condiment, this unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers and spices is aged in oak barrels for one full year. Find it near the hot sauces.
KALBI (OR GALBI) SAUCE
This Korean favorite is commonly used as a marinade. The sauce is generally made from soy sauce, garlic and sugar, though variations with sesame oil, rice wine, hot pepper paste, fruit juice and honey are common. Kowalski’s Kalbi Marinade has been a customer favorite for years. Find it in the Meat Department.
HULI HULI SAUCE
This Hawaiian glaze or marinade is sweet and fruity with very little heat. It is commonly flavored with ginger, garlic, soy sauce, sugar, pineapple, ketchup, sesame oil and Worcestershire. Commercial preparations are hard to come by, but homemade recipes are easy to make. Try our recipe for Huli Huli Marinade or Glaze.