Ah-So Sauce (Chinese-American)

Ah-So Sauce is a sweet, garlicky, neon-red Chinese-American barbecue sauce and marinade that is a staple in the New England region of the United States, known for its use on Chinese-style spareribs, pork and chicken. Made by Allied Old English, Inc., its primary ingredients include high fructose corn syrup, corn syrup, fermented soybeans (miso), garlic and various preservatives and colourings. The sauce is popular for replicating the sweet and smoky flavour of take-out spareribs and is sold in jars and squeeze bottles. The original Ah-So Sauce is a sweet and sticky, bright red marinade that has been popular in the Northeast region of the United States for as long as I can remember. These days, you can find it online, as well as at many major grocery chains. But with today’s recipe, save yourself a trip to the store (as well as save some money). You might even decide that our Copycat Ah-So Sauce tastes better than the original. Without doubt this homemade version is much, much healthier.

¾ cup pure honey
3 Tbsp. brown sugar
½ cup Hoisin sauce
2 tsp. Chinese 5 spice powder
2 Tbsp. red food colour
4 tsp. vegetable oil
¼ cup dry sherry
¼ cup tomato paste
¼ cup soy sauce
2 Tbsp. cornstarch

If using as Marinade:
Place half the honey, brown sugar, Hoisin, 5-spice powder, red food colouring, vegetable oil, sherry, tomato paste and soy sauce in a medium saucepan. Heat to hot, simmer three minutes then cool and marinate your meat or fish.

Once the meat is done marinating, pour marinade into a saucepan, add in the remaining honey and in a small bowl, stir in the corn starch with a little of the cold marinade then add to the saucepan. Heat at a medium simmer for three minutes. Brush on your marinated meat or fish before and after cooking.

Sauce:
If using strictly as a sauce, heat honey, brown sugar, Hoisin, 5-spice powder, red food colouring, vegetable oil, sherry and tomato paste in a medium saucepan until hot. Mix the soy sauce with the cornstarch and once dissolved, add to the saucepan and heat until thick. Use to bush meat or fish before roasting or grilling.

Makes 2 cups.

Cook's Notes:

• If using for a marinade, use half the amounts of honey and cornstarch as listed in the ingredients.
• One ingredient intentionally left out is white miso. Miso (fermented soy beans) can be added to this recipe in small quantities before using as a marinade or sauce. It changes the flavour enough that it no longer tastes like the jarred version so we left it out intentionally, but please feel free to add. I would use 2 Tbsp. in the recipe if you choose to use it.