Recipe courtesy of Michael McElwee

Dad's Smokin' Asian Texas BBQ Sauce

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1/2 cup dark brown sugar

1/8 cup balsamic vinegar

1/8 cup rice wine vinegar

1/8 cup blackstrap molasses

1/8 cup maple syrup

1/8 cup texas honey

1/8 cup dark corn syrup

1/2 cup dark rum, preferably Meyers

1/8 cup Asian mustard

1/2 cup Asian dark soy sauce

1/2 tablespoon liquid smoke

1 head roasted garlic

1 Texas sweet onion diced

1 tablespoon freshly diced ginger

1 tablespoon hot paprika

2 tablespoon sweet paprika

2 tablespoon pickling spice wrapped in cheesecloth

1 tablespoon hot pepper flakes

1/2 teaspoon sea salt

1/2 teaspoon freshly ground white pepper

2 tablespoons anchovy paste

2 small cans tomato paste

1 (10 ounce) jar of plum jam

1/2 cup fresh cilantro, minced

1/2 cup chives, minced


  1. Put all ingredients, except cilantro and chives, and cook on low to medium heat for two hours, stirring every 10 minutes. Add cilantro and chives when ready to use.

Cook’s Note

The sauce can be used to baste meats on a slow pit cooker or smoker. It's also a great dipping sauce.