Recipe courtesy of Vincent Camillo

Sweet and Sour BBQ Sauce

This tangy and savory barbeque sauce with a sweet side is delicious on chicken wings or fish alike. Brush it on three-quarters of the way through the cooking time.
  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 1 1/2 cups
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1 cup rice wine vinegar

1/4 cup lime juice

1/4 cup white miso

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon ketchup

1 tablespoon yuzu kosho (Japanese citrus-hot pepper paste)

2 cloves garlic, grated or chopped

One 1-inch piece fresh ginger, peeled and grated

1/2 cup bonito flakes


  1. Bring the vinegar, lime juice, miso, soy sauce, sugar, ketchup, yuzu kosho, garlic and ginger to a simmer in a medium saucepan over medium heat. Reduce the heat if necessary to keep at a low bubble for 20 minutes.
  2. Remove the pan from the heat and stir in the bonito flakes. Steep for 5 to 10 minutes; the flakes will wilt and soften in the pan. If a smoother sauce is desired, blend or puree. Use immediately, or refrigerate in a nonreactive container for up to 2 days.