Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF
Source : Using The Head Of Garlic Salt And Olive Oil Follow This Recipe By My Fellow Cookpad User And Friend Taylor On Roasting Garlic Once Done Let Cool Eno...
Using the head of garlic, salt and olive oil, follow this recipe by my fellow Cookpad user and friend Taylor on roasting garlic. Once done, let cool enough to handle then squeeze the garlic paste out of each clove and set aside
Put the water, pineapple juice, teriyaki, soy and brown sugar into a pan over medium high heat. Bring to the boil stirring occasionally then reduce the heat to a simmer. My teriyaki sauce recipe is within this chicken dish linked below
Whisk in the garlic and the other remaining ingredients and let simmer for 40-50 minutes or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon
This makes just over a cup or 250mls of pineapple / teriyaki BBQ sauce. I love it on pork ribs, chicken, steak, king prawns, even just over grilled pineapple rings! Serving size is in tablespoons
Ingredients
1 head garlic
1 pinch salt
1 dash olive oil
160 ml water
240 ml fresh pineapple juice
60 ml teriyaki sauce, see recipe link below for my free-from version
1 tbsp worcestershire sauce or soy sauce, see links below
230 grams (1 & 1/3 cups) brown sugar
3 tbsp finely chopped onion
3 tbsp lemon juice
1 tbsp pineapple tidbits
4 tbsp whisky such as Jack Daniels (or to taste)
1/4 tsp cayenne pepper
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