Asian-Style Glaze

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8

Pair this sweet-hot glaze with grilled baby back ribs or chicken wings.


  • 2/3 cup ketchup 
  • 2/3 cup fresh orange juice 
  • 3 Tbs. black bean-garlic sauce 
  • 2 Tbs. chili-garlic sauce 
  • 2 Tbs. peeled and minced fresh ginger 
  • 2 Tbs. dry sherry  
  • 1 Tbs. firmly packed light brown sugar 
  • 1 Tbs. granulated sugar 
  • 1 Tbs. Asian sesame oil 
  • 1 Tbs. tamari or reduced-sodium soy sauce 


In a bowl, stir together the ketchup, orange juice, black bean-garlic sauce, chili-garlic sauce, ginger, sherry, brown sugar, granulated sugar, sesame oil and tamari, mixing well. Use immediately, or cover and refrigerate for up to 2 days. Makes about 2 cups.

Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).