Pineapple Ginger Barbecue Sauce
1 can pineapple chunks, in syrup (must be syrup)
1 2-inch chunk fresh ginger, peeled
4 cloves garlic, peeled
1/3 cup soy sauce
3 tablespoons molasses
3 tablespoons cornstarch
½ tsp. of cayenne pepper
Put all ingredients into a blender (including juice from pineapple can) and process until smooth. Simmer over low heat, uncovered, until mixture thickens; about 25 minutes.
Pour into a clean jar and refrigerate until ready to use. Keeps up to 2 weeks.
BLACKING RUB
1 tbsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
½ tsp. thyme
½ tsp. oregano
Apply liberally to chicken, fish or beef.
1 can pineapple chunks, in syrup (must be syrup)
1 2-inch chunk fresh ginger, peeled
4 cloves garlic, peeled
1/3 cup soy sauce
3 tablespoons molasses
3 tablespoons cornstarch
½ tsp. of cayenne pepper
Put all ingredients into a blender (including juice from pineapple can) and process until smooth. Simmer over low heat, uncovered, until mixture thickens; about 25 minutes.
Pour into a clean jar and refrigerate until ready to use. Keeps up to 2 weeks.
BLACKING RUB
1 tbsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
½ tsp. thyme
½ tsp. oregano
Apply liberally to chicken, fish or beef.
