Hoisin Barbecue Sauce

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base.

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Hoisin Barbecue Sauce

About This Recipe

Yield:Makes about 2 cups
Active time:45 minutes
Total time:45 minutes
Special equipment:Blender
This recipe appears in: Sauced: Hoisin Barbecue Sauce


  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced (about 1/2 cup)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2/3 cup hoisin sauce
  • 1/2 cup ketchup
  • 1/3 cup dry sherry
  • 1/3 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoon soy sauce
  • 1 tablespoon Sriracha
  • 1/2 teaspoon ground Szechuan peppercorns
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon Chinese five-spice powder


  1. 1

    Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  2. 2

    Add hoisin sauce, ketchup, sherry, vinegar, honey, soy sauce, Sriracha, Szechuan peppercorns, white pepper, and five-spice powder; stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes, stirring occasionally.

  3. 3

    Blend sauce until smooth with a stick blender, or transfer to jar of a regular blender and blend. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.


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