Ingredients
BBQ Sauce:
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2 serrano chiles, de-stemmed, minced
- 2 tablespoons, rinsed fermented black beans
- 2 medium red onions, roughly chopped
- 1 tablespoon sambal
- 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
- 1/4 cup rice wine vinegar
- 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
- Canola oil to cook
- Salt and black pepper to taste
Directions
In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.
- 1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds)
- 1 free range chicken, broken down on the bone
- 12 large shrimp, de-veined, peeled with tail on
- BBQ sauce
For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
Grilled Vegetable Slaw:
- 1 medium eggplant, sliced 1/4-inch
- 1 large zucchini, sliced lengthwise, 1/4-inch
- 1 large red onion, sliced 1/4-inch
- 1 large carrot, peeled, sliced lengthwise, 1/4-inch
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and freshly ground black pepper
Roasted Potatoes:
- 2 pounds red bliss potatoes, washed and cut in half
- 1 tablespoon minced garlic
- 1/4 cup extra virgin olive oil
- 6 scallions, sliced 1/8-inch
- Salt and freshly ground black pepper
Vegetable Slaw:
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
Roasted Potatoes:
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
Plating:
On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
Drink Suggestions: Shanghai Beer
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By augustowicz_5674789
PARAMUS, NJ
on June 25, 2006
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I VERY MUCH ENJOY THE DIFFERENT VARIETIES OF THE SAUCE BUT I PERSONALLY THINK WE NEED A CHUNKY SAUCE.
DEPENDING ON THE FOOD AND THE DISH THERE ARE MANY THINGS I PERSONALLY I PERSONALLY LIKE TO ADD.
FOR A MEXICAN FLARE CHOPPED VERY FINE RED ONION AND JALAPEANOS.ON CHICKEN AND BEEF. JUST BEFORE FINISHING
FOR AN ITALIAN FLARE. TAKE THE BASIC PLAIN SAUCE AND ADD DICED ONION,GREEN PEPPER AND CRUMBLED PARMASEAN CHEESE AND BASTE ON SAUCE WHEN FINISHED COOKING CHICKEN AND BEEF AND JUST FOR ABOUT 8-12 MINUTES.
FOR A HAWAIIAN FLARE. TAKE SOME PINEAPPLE, HONEY DEW, CANTELOPE, DICE FINE, ADD A LITTLE HICKORY SMOKE FLAVOR
MIX WELL AND BASTE OVER SHRIMP, SCALLOPPS OR FISH.
By biambill_2052305
Fredericksburg, VA
on February 08, 2005
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this sauce does have the highest rating for good reason. It was fabulous and I made it.
thank you
bill
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