Polynesian Bbq Sauce Recipes

Steps:

• In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup.
• Let the sauce cool. When close to room temperature, stir in the cilantro.

Steps:

• Combine all ingredients in a bowl. Can be stored in the refrigerator for up to 1 month.

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.

Steps:

• Drain pineapple chunks, reserving juice. Add water to juice to make 1 cup.
• In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper.
• Cook and stir until thick and bubbly.
• Add pineapple and serve.

Steps:

• Mix all ingredients well.
• Use to baste chicken, pork, or lamb.