Barbecued Oysters with a Zesty Barbecue Sauce

Name: Barbecued Oysters with a Zesty Barbecue Sauce
Ingredients: 1 tablespoon Kosher or sea salt; 1 tablespoon ground ginger; 1 teaspoon freshly ground pepper; 1 tablespoon Kosher or sea salt; 2 cups minced onions; 3 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon minced garlic; Kosher or sea salt and freshly ground pepper; 6 dozen large oysters, in their shells; ¼ cup hoisin sauce; ½ cup (1 stick) unsalted butter, cut up; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 cup dark molasses; 1 teaspoon Tabasco or other hot sauce; 1 teaspoon Tabasco or other hot sauce; ¼ cup dark-brown sugar; 1 cup apple cider vinegar; 1 cup fresh orange juice; 3 bay leaves; 4 cups catsup

Preparation info

Serves
12

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

During the spring and fall, I love to go to Tomales Bay, where oysters of all sizes are grown. We take the larger oysters (which are up to 6 or more inches long and just too fleshy to eat raw), put them on the grill until they just pop open, and then slather them with a warm, zesty barbecue sauce. As they say, “It doesn’t get any better than this!” The recipe makes more than enough sauce for 6 dozen large oysters. The sauce is also great brushed on grilled chicken or ribs.

Ingredients

Fish course
Pescatarian
Spring

Ingredients

Method