Thai BBQ Sauce Recipe

Thai BBQ Sauce: Homemade & Easy!
Thai BBQ Sauce: Homemade & Easy!. Taken by D.Schmidt for About.com (Copyright)
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 Servings
Ratings (16)

This homemade Thai BBQ Sauce recipe is so easy to make, and much superior to store-bought varieties. You'll love this dark, tangy-sweet sauce that has enough spice to make your meats, fish or seafood, ribs, or just plain old burgers taste summer delicious.

My husband likes it equally well on both salmon and steak. He even warms up a little extra and has it on the side with rice. You may love it so much that you also find yourself using it with potatoes, rice, and grilled vegetables.

If you don't have some of the ingredients, the substitutions listed work just as deliciously. While you can find most ingredients in a well-stocked grocery store, you might want to shop at an Asian or international market to get the Thai red chili (Bird's Eye chili pepper) and fish sauce.  You can adjust the heat level by using more or less of the red chili pepper.

You won't need any equipment to make this recipe; you will simply stir it all together in a bowl. Enjoy!

What You'll Need

  • 4 tablespoons oyster sauce
  • 3 tablespoons ketchup (or 3 tablespoons tomato paste + 1 teaspoon sugar)
  • 2 tablespoons molasses (or 3 tablespoons Thai
  • dark sweet soy sauce)
  • 1 tablespoon 
  • fish sauce (or 1 1/2 tablespoons
  • soy sauce)
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 3-4 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 fresh red chili, minced, or 1/2 teaspoon crushed chili or 1-2 teaspoon 
  • chili sauce

How to Make It

  1. Combine all ingredients in a bowl, stirring until they are well blended.
  2. Taste-test your barbecue sauce, adding more honey if it is not sweet enough, or more lime juice if it is too sweet or too salty for your taste. Also, add more chili if desired.
  3. Use the sauce as a marinade for your meats, fish, or seafood, and brush it on while grilling. It is great with steak, ribs, burgers, salmon, shrimp, and more.

    Storage:

    This sauce will keep in a covered container in the refrigerator for up to two weeks.

    I like to double this recipe and then drizzle a little more over the entree before serving. It's also delicious over rice and potatoes.

    The typical Thai red chili pepper is the Bird's Eye chili pepper, small, slim peppers that are 20 times hotter than jalapeno peppers. If they aren't available, you can substitute whole, crushed, or dried red cayenne peppers, which are readily found in the spice section of a grocery store. They are about half as hot as Bird's Eye chili peppers, so you will want to adjust the recipe accordingly to your taste.