Barbecued Oysters with a Zesty Barbecue Sauce

Ready in 1 hour

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2 c onions; Finely minced
1/4 c Dark brown sugar
3 tb olive oil
1 tb Ground cumin
1 ts Black Pepper; freshly ground
1 tb Ground ginger
1/4 lb Butter; melted
1/4 c Hoisin sauce
1 tb Salt
4 c Catsup
1 tb Garlic; minced
1 ts Tabasco; or other hot sauce
6 Dozen oysters; Large, in their shells
1 c Fresh orange juice
3 Bay Leaves
1 c Dark molasses
1 c Apple cider vinegar

Original recipe makes 1



In a large saucepan over medium heat, saute the onions and garlic in the olive oil until soft but not brown. Stir in the cumin, ginger, salt and pepper. Add the vinegar, orange juice, bay leaves, catsup, molasses, Tabasco, brown sugar, hoisin sauce and butter. Bring to a simmer, cover and cook for 1 hour, or until thick. Remove bay leaves and keep sauce warm. Place the oysters in their shells on a hot grill. As soon as they pop open, spoon the warm barbecue sauce over them, and serve immediately. Some will open rather quickly, in a couple of minutes. Discard those that do not open. This recipe yields ?? servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 08-06-1996 Recipe by: John Ash

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