Asian BBQ Sauce

Asian barbecue sauce

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Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 24 servings
Yield: 3 cups
Nutrition Facts (per serving)
42 Calories
0g Fat
10g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 42
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 0g
Vitamin C 1mg 6%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like using barbecue sauce on a wide range of foods, not to mention on grilled ones, you might enjoy this twist on a popular condiment.

This recipe combines classic American ingredients (ketchup brings tomato flavor) with a few traditional Asian ingredients, such as fresh ginger, soy sauce, and rice vinegar, for a great all-purpose barbecue sauce. It comes together relatively quickly right on the stovetop. You can make it right before you need it, or a day or so ahead of time. Just store it in the refrigerator in an airtight container.

Imagine using this Asian barbecue sauce in a range of ways but especially on grilled shrimp, salmon, pork, or chicken. The sauce would also be delicious on a burger or turkey burger, along with some cabbage and avocado on top. Try it on shish kebabs with chicken, peppers, and onions.

If you have some left over, serve it on top of hot dogs, thin it out with some oil and turn it into a salad dressing, drizzle it on top of nachos, or use it with chicken as a base for a pizza sauce.


  • 2 cups ketchup

  • 1/2 cup Dijon mustard

  • 1/2 cup brown sugar

  • 1/2 cup rice vinegar

  • 2 tablespoons grated fresh ginger

  • 1/2 cup minced green onions

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

Steps to Make It

  1. Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions, cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.

  2. Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.


  • You can easily double or triple this recipe if desired, which would come in handy if you are making a lot of food—or a couple of racks of ribs, for example.
  • To rewarm sauce, microwave for 30 seconds at a time until it reaches room temperature. Serve on the side.


This recipe is easily adaptable to suit your preferences. Here are a few ideas to consider:

  • Adjust the level of cayenne pepper to suit your tastes, working in 1/4 or 1/2 teaspoon increments, as cayenne packs a punch.
  • Add 1 teaspoon of garlic powder, or a couple of crushed garlic cloves.
  • Substitute some of the brown sugar for honey, keeping in mind that honey can burn easily.
  • Add another tablespoon of grated ginger.
  • Substitute tamari sauce for the soy sauce, or use a gluten-free soy sauce, if gluten is of concern.

How to Store and Freeze Asian Barbecue Sauce

The sauce can be stored in an airtight container or jar in the refrigerator for up to one week.

You can also freeze this sauce in an airtight container for up to three months. Defrost in the refrigerator before using.

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