Best Asian Bbq Sauce: GF, DF, SF

If your web search has landed you here, chances are that you or someone you love has food restrictions due to food allergies or sensitivities. It’s hard enough finding suitable american bbq sauce that is free from common allergens but even more challenging to find safe specialty sauces like teriyaki or korean barbecue sauce. Especially if you have a seafood allergy as many sauces contain fish sauce or oyster sauce. Sometimes it’s just easier – and safer – to roll up your sleeves and make your own.

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Free from Major Allergens

And that’s what we did. We adapted our original Sweet and Tangy Allergen-Free Bbq Sauce recipe to give it an asian flare and my mouth is watering just thinking about it. And it has no gluten, dairy, fish, corn, nuts or soy!

If you’re looking for other allergen-friendly sauce recipes, we have some other sauces on our site that are sure to impress. And be sure to check out the Allergic Living website for even more allergen-safe condiment recipes.

Variety of Uses

What we’ve come up with is a versatile sauce that works with a variety of meats and cooking methods. We’ve used it so many different ways. It’s great on grilled meat, air fried chicken wings and oven roasted pork ribs. You can use it as a glaze when cooking or as a dipping sauce. It could also work for a stir fry sauce. It is so good. But you don’t have to take my word for it, try it yourself and let me know what your family thinks. 

Ingredients for Asian Bbq Sauce

The best part is that you can whip it up easily with ingredients that you likely already have in your kitchen. And if not, a quick trip to the grocery store will get you sorted. Here’s what you’ll need.

Optional Toppings:

• sesame seeds
• chopped green onion

Instructions:

Prepare the ingredients.

1. Peel the ginger and garlic and grate it using a metal rasp. Alternatively you can mince finely with a knife but we find that the ginger and garlic “melt” into the sauce better by grating it into a purée.

2. Juice your limes and set aside.

3. In a small saucepan, heat the olive oil over medium heat. Add the grated ginger and garlic and sauté for about a minute or until the garlic begins to carmelize.

4. Reduce to low heat and deglaze with the lime juice. Scrape with a spatula or wooden spoon to get any toasty bits from the bottom of the pan.

5. Add the remaining ingredients and stir to incorporate. Cook on low for about 3-5 minutes.

6. Brush it onto the meat or plant-based protein of your choice at about 5 minutes before it is finished cooking to get a beautiful caramelized glaze. For more specific instructions, check out our Asian Air Fry Wings post. (Coming soon!)

7. Finish the dish off with a sprinkling of sesame seeds and finely chopped green onion.

Making Ahead

We love easy dinners. For that reason, we often make a double batch so that we always have a supply ready to whip out of the fridge. It stores for about two-three weeks in an airtight container. We use a large glass mason jar but anything that has a tight fitting lid will work.