Recipe - Ginger-Scallion Barbecue Sauce

One half cup White Vinegar
1 cup Soy Sauce
2 tablespoon Minced Fresh Ginger
1/3 cup Light Brown Sugar, lightly
packed
One half cup Minced Scallions (White &
Green Parts)

In small saucepan, combine all ingredients except scallions; bring to boil
over high heat. Reduce heat to low and simmer for 30 to 40 minutes or until
sauce is reduced in volume by about onehalf. It should be thick enough to
coat the back of a spoon. Remove sauce from heat, cool for a few minutes
and stir in scallions. Serve with babyback ribs.

Makes about 1 One fourth cups sauce.

Source: "License to Grill" Chris Schlesinger & John Willoughby.

Recipe by: P.B. Post: 07/03/97 Posted to MCRecipe Digest V1 #655 by
Raymond r1706@tl.infi.net on Jul 2, 1997