Singapore BBQ Glaze
The Singapore Marinade recipe that we use here at Hot Smoke BBQ is our own interpretation of the colours, aromas and flavours of the Chinese and Malay streets of Singapore. By adding honey to this tried and true exotic barbecue marinade you will obtain a lovely Oriental BBQ glaze sauce which will make a magical translucent and shining layer on your barbecue meat. And then, this Singapore barbecue sauce adds a wonderful taste as well!
These honey glazed barbecue spare ribs were first marinated in our Singapore Marinade,
and during the last hour of grilling they received a thick covering of Hot Smoke BBQ's Singapore Glaze;
Glazing Sauce Ingredients
For our Singapore barbecue glazing recipe we use the following ingredients:
| 8 tablespoons |
| 8 tablespoons |
| Singapore Marinade |
| Honey |
The above quantities will yield about 1 cup of barbecue glazing, which should be plenty to make 4 to 6 pounds of bbq meat look nice and shining.
The ingredients of Hot Smoke BBQ's Singapore Marinade:
Soy Sauce, Cooking Oil, Garlic, Red Chiles, Ginger, Lime and Brown Sugar.
(The honey is for glazing the meat during smoking)
Preparation of the Glazing
Preparation of this Singapore Glazing is really easy:
- |
Transfer 8 tablespoons (1/2 cup) of the Singapore Marinade (that remained after you put the meat on the barbecue) to a saucepan and bring to the boil to sterilize; |
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Take the pan off the heat, and add 8 tablespoons of honey; |
- |
Stir the honey into the hot marinade until fully dissolved; |
This Oriental honey glazing is ready for use immediately, if required.
These baby back ribs have just received a first layer of Hot Smoke BBQ's Singapore Glazing.
Application of the Glazing
This barbecue glazing sauce is applied as follows:
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Smoke or roast the meat - like leg of lamb, chicken or pork spare ribs - in your barbecue by means of indirect grilling in combination with hot smoking until it looks a nice brown colour and is just about done; |
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For the last half hour or hour of smoking you apply a layers of the glazing at ten to fifteen minutes intervals; Mop the glazing on the meat using a wide brush and make sure all corners and crevices are fully covered; Note:
At the same time, because of the sealing action, the addition of smoke flavour will decrease or stop as well, so it makes no sense to keep adding smokewood once you have started glazing. |
- |
Close the barbecue in between mopping sessions to allow the sugar or honey to caramelize on the meat; |
As soon as you are satisfied with the thickness and looks of the glazing layer, and provided the temperature inside your meat has meanwhile risen to the desired level, the party can start!
The Pitboss Suggests:
Singapore Spareribs
The Singapore Spare Ribs recipe that we use here at Hot Smoke BBQ is our own interpretation
of the flavours and aromas of the Malay and Chinese streets of Singapore.
Singapore Marinade
After a dive into this lovely Singapore Marinade, your grilled chicken, smoked leg of lamb or barbecue pork
will have that unforgettable and irresistable Oriental flavour!
