Asian BBQ Sauce & Marinade
Perfect for short ribs, chicken, pork roast or pork tenderloin. Kalbi — grilled, thin-sliced short ribs — are a great favorite in Hawai‘i. This is a variation on the standard soy sauce/sesame marinade used to make this popular Korean dish. I marinated the Kalbi meat overnight and grilled it the next day. The meat was so tender and flavorful.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 cup hoisin sauce
- 1â„2 cup soy sauce
- 1â„2 cup brown sugar
- 1â„4 cup rice vinegar
- 2 tbsp sesame oil
- 1â„4 cup ginger, minced
- 1 tbsp ka‘iulani’s chinese 5-spice
- 2-3 tsp ka‘iulani’s pele’s fire
- Carbohydrate 112.844800095393 g
- Cholesterol 7.68000000649229 mg
- Fat 35.678400062115 g
- Fiber 7.16799988398916 g
- Protein 8.47360000716316 g
- Saturated Fat 5.28808000900779 g
- Serving Size 1 1 Serving (283g)
- Sodium 4134.40000349502 mg
- Sugar 105.676800211404 g
- Trans Fat 1.60016000275868 g
- Calories 802 calories
Shake bottle. For 2-3 lbs of short ribs, chicken, pork roast or pork tenderloin. Blend all ingredients in a blender until smooth. Place in a saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Cool. Brush on short ribs, chicken or pork. Marinate for at least a few hours, preferably over night. Bake, roast or grill for standard time depending on meat selection. My spicy Pele's Fire gives it that extra kick. Note: Sprinkle chopped green onion slices over meat for the finished look as shown on image and to add extra flavor.
