Paul Kirk's Honey-Orange BBQ Sauce

Discussion in 'Sauces, Rubs & Marinades' started by raymo76, Aug 19, 2011.

  1. Hey gang, anyone try it, if so how did you like it? I'm thinking of making it seeing as how I have a few orange trees in my backyard I thought it would be cool to try something with oranges in it. Was thinking maybe ribs or butt.

    I did a search couldn't find any posts about it.

    Its on page 145 of Championship Barbecue
  2. cliffcarter

    cliffcarter Group Lead OTBS Member

    What's in it?  Besides orange juice and honey, of course.
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    How about posting the recipe?
  4. Well I would have done this earlier but I was reluctant to get the book out and copy it, what can I say, I've become lazy! 

    Paul Kirk's, taken from Championship Barbecue, page 145:

    "Honey-Orange Barbecue Sauce

    This is a good finishing sauce for fish, pork, or chicken.

    Makes about 1 quart

    1/4 cup olive oil

    4 cloves garlic, pressed

    1/4 cup minced shallots

    3 cups fresh orange juice (about 12 oranges)

    1 cup fresh lime juice (about 16 limes)

    1/4 cup clover honey

    2 tablespoons peeled and finely minced fresh ginger

    1 tablespoon finely minced orange zest

    1 tablespoon finely minced lime zest

    1 teaspoon fine sea salt

    2 tablespoons cornstarch

    3 tablespoons cold water

    2 to 3 teaspoons hot chile oil, homemade (page 50) or store-bought, to your taste

    1. Heat the olive oil in a medium-size nonreactive saucepan over medium heat, add the garlic and shallots, and cook, stirring, for 1 to 3 minutes. Add the orange juice, lime juice, honey, ginger, orange and lime zests, and salt. stirring to combine, and bring to a light boil.

    2. In a small bowl, blend together the cornstarch and cold water with a wire whisk. Whisk the cornstarch mixture into the hot sauce, stirring until the sauce thickens. Remove the sauce from the heat. Stir in the hot chile oil to taste."

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