Chineese BBQ Sauce

I'm Back!  It has been a crazy, fun filled few weeks at my house.  No, at the grandparents' house. And our house.  Well Both!

Quick Recap:  Bought a van, visited Draper temple, Drove to Gig Harbor, Played on Anderson Island, Played with cousins, played with uncles and aunts and grandparents and random non-relatives, Drove home, Visited Logan (temple for a nephew's endowment and with friends), and yesterday Drove to Cedar Fort to celebrate National Ice Cream and Doughnut Day with almost-cousins.

And now I am home for a week!  (I plan on driving as little as possible!) We love family.  We love home.  I love sleep.  More importantly, I love the Chinese BBQ sauce I was introduced to at Nana's house.

No, really it was AMAZING!  I would eat it off a spoon, and on a hot dog, and on some ribs, and on some grilled pineapple and on some well, I might just eat it with everything this summer!

Be warned, this makes a LARGE batch.  Half of the recipe is more than enough to marinate and cook a 9x13 tray of chicken.  I might just double the batch then seal it in jars for later use.

Chinese BBQ Sauce
1 1/2 cups ketchup
1 cup soy sauce
1 cup hoisin sauce
1 cup sugar
1/2 cup dry sherry
6 cloves garlic, minced
2 Tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons cayenne pepper
1 cup red current jelly (substitute with any tart red jelly)

Combine ingredients in a large sauce pan.  Cook over medium high heat until reduced and thick, 10-12 minutes.  Serve with everything!

Best Homemade BBQ Sauce Ever

And I know, because I have had too many failures to count!!!!!  I found this recipe and was amazed at the quality and the thickness of the end product.  It has a slightly fruity quality that I adored.  My family isn't huge on the smokey flavor, so I didn't use any.  If you love smoke, add 1 teaspoon liquid smoke to the ingredients.

Best BBQ Sauce-- (like K.C. Masterpiece...)
2 cups water
3/4 cup corn syrup
1/2 cup tomato paste
1/2 cup vinager
3 Tablespoons molasses
3 Tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon paprika (in a pinch use chili powder)
1/8 teaspoon garlic powder

Combine all ingredient in a small sauce pan.  Cook over medium heat until boiling.  Reduce heat and simmer, stirring occationally, for 20-40 minutes or until reduced by half and thick.

Cool.  Refrigerate leftovers.