Sweet & Tangy Homemade BBQ Sauce
Guest article by Sara Beth Glorioso
July 4th is an American holiday that can sometimes get a little lost in this expat life we live. There probably aren’t any fireworks for sale this time of year. There are no Old Navy flag shirts being worn by every other person you see, reminding you to be patriotic. You probably never see an American flag for that matter. But its important to hold on to our roots and our family traditions. Its important to teach our TCKs about their home culture. It may not be a weekend at the lake with an awesome fireworks show, but its good if you can try to at least get a party together!
Here in China, beef is expensive and not that great anyway. So I never make hamburgers. My go-to meal for 4th of July get-togethers is BBQ sandwiches. If you’re making BBQ for a group of expats, it will likely feel like comfort food. If you’re making it for local friends, BBQ is a wonderfully, unique-to-America meal to let them try! I usually do pork loins or chicken in the crockpot in this marinade. It makes the meat nice and flavorful. But it has to be topped with some extra, yummy BBQ sauce! It took me years to come up with a recipe I like!
This sauce is good on a sandwich, on grilled chicken, on pizza, and for a dipping sauce for nuggets! You’ll see it doesn’t call for molasses, because that’s not a readily available ingredient for me--I’ve compensated with dark brown sugar and honey, but if you can get molasses then use it!
Happy 4th of July!
SORRY, BUT THIS RECIPE IS TEMPORARILY UNAVAILABLE. WE LOST OUR RECIPE CARDS WHEN WE MOVED OUR BLOG OVER TO SQUARESPACE. WE ARE SLOWLY RECOVERING OUR RECIPE POSTS, LITTLE BY LITTLE. THANK YOU FOR YOUR PATIENCE.
This guest article was written by Sara Beth Glorioso. She has lived more of her life as an expat than she has in her “home” country of the USA. She’s come from bush African roots to big city life in East Asia, with some good years cheering for the Carolina Tar Heels in between. Sara Beth tries to manage the crazy of homeschooling her crew of five, and has a lot of fun finding ways to be resourceful and cook creatively with what’s around her. Sara Beth blogs at Market to Meal and has compiled a great recipe list of holiday favorites made more doable when less is available!