3 Simple barbecue sauces

Vietnamese barbecue sauce.

Vietnamese barbecue sauce. (Credit: Marge Perry)

Marge Perry

Newsday columnist Marge Perry Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,

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TIP: Any sauce containing sugar or honey will scorch if brushed on too early. Brush on in the last five minutes or so of grilling to ensure the sauce cooks into the surface of whatever you're grilling but does not char.

 

VIETNAMESE BARBECUE SAUCE

Brush on salmon, pork, chicken or burgers in the last few minutes of cooking.

1/2 cup ketchup

2 tablespoons Sriracha sauce

3 tablespoons honey

2 teaspoons sesame oil

Combine all ingredients in a bowl.

Makes 4 servings

Nutritional analysis for each serving: 99 calories, 1 g protein, 21 g carbohydrates, 0 g fiber, 2 g fat, 0 g saturated fat, 337 mg sodium

 

HOISIN MOLASSES BARBECUE LACQUER

Brush this sauce on 1 to 2 pounds of pork, chicken or beef in the last few minutes of grilling for a dark, rich glaze.

1/4 cup brown sugar

2 tablespoons molasses

1/2 cup hoisin sauce

2 tablespoons apple vinegar

Combine sugar and molasses and microwave 20 to 30 seconds to help dissolve the sugar. Stir until smooth; add the hoisin and vinegar.

Makes 4 servings.

Nutritional analysis for each serving: 134 calories, 1 g protein, 31 g carbohydrates, 1 g fiber, 1 g fat, 0 saturated fat, 525 mg sodium

 

PEANUT BARBECUE DIPPING SAUCE

Grill simply seasoned shrimp, pork, or chicken skewers, and serve with this barbecue dipping sauce. Keeps well in the refrigerator for a week.

1/2 cup natural peanut butter

3/4 cup ketchup

1 canned chipotle in adobo sauce, finely minced

1 tablespoon lime juice

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoons water

Stir together all ingredients until smooth.

Makes 1 1/3 cups, about 6 servings

Nutritional analysis for each serving: 168 calories, 5 g protein, 13 g carbohydrates, 2 g fiber, 11 g fat, 1 g saturated fat, 455 mg sodium