Orange Barbeque Sauce

This orange barbecue sauce blurs the line between American BBQ and Chinese glaze, and the result is wildly addictive. Fresh orange juice brings bright citrus, molasses adds backbone sweetness, soy and Chinese black vinegar layer in the umami, and fresh grated ginger and a shot of hot sauce keep it from going sticky-sweet.

Everything simmers together in one saucepan. No emulsifying, no thickening trick, just a quick boil and a cool-down until the sauce thickens into something glossy, jammy, and perfect for basting ribs as they come off the smoker or brushing on roast chicken in the last 10 minutes of the oven.

Chinese black vinegar (Chinkiang) is what makes this sauce sing. Its malty, slightly funky depth is the thing balsamic tries to do but can’t quite match. Look for it at any Asian grocery.

Kitchen Tips

• Use freshly squeezed orange juice if possible, bottled juice can taste tinny against the molasses.
• Simmer briefly, under 10 minutes. Longer reducing turns the sauce overly thick and the citrus notes fade.
• Brush on meat only during the LAST 10 minutes of cooking, the sugars in the molasses and OJ burn fast over direct heat.
• Store in a sealed jar in the fridge for up to 2 weeks, the flavors actually deepen overnight.

Variations

• Swap orange juice for mandarin or blood orange juice for a different citrus personality.
• Add 1 tablespoon of hoisin or black bean paste for a more distinctly Chinese-American flavor.
• Stir in a tablespoon of bourbon off the heat for a Kentucky twist.
• Use tamari in place of soy sauce for a gluten-free version.