Chinese Plum BBQ Sauce with Ginger and Star Anise

Prep Time 10

Cook Time 30

Total Time 40

Course Condiment

Cuisine Chinese

Servings 2.5 cups of sauce

Medium saucepan A heavy-bottomed one prevents burning while simmering.
Wooden spoon or silicone spatula For stirring while cooking.
Fine mesh strainer or sieve To strain out the skins and spices for a smooth finish.
Blender or immersion blender To puree the cooked plums into a silky texture.
Glass jars or containers with lids For storing the finished sauce in the fridge.

Fresh plums about 6 large, ripe ones – The heart of the sauce. Red or black plums work best for their rich flavor and tart sweetness.
Brown sugar ¾ cup – Adds depth and complements the tartness of the plums.
Hoisin sauce 2 tablespoons – Adds umami richness and is a nod to classic chinese bbq sauce.
Soy sauce ¼ cup – A salty backbone that balances the sweet.
Rice vinegar 2 tablespoons – Brightens the overall flavor.
Fresh ginger 1 tablespoon, grated – Brings warmth and complexity.
Garlic 3 cloves, minced – Adds aromatic sharpness.
Star anise 2 whole pods – Infuses the sauce with a licorice-like warmth that’s distinctly Chinese.
Sichuan peppercorns optional, ½ teaspoon crushed – For a little numbing tingle, if desired.
Chinese five-spice powder ½ teaspoon – Enhances the depth and complexity.
Water ½ cup – To help simmer the ingredients down into a sauce.
Cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons water – For thickening the sauce.

Wash, pit, and roughly chop the plums. There’s no need to peel them, as the skins will break down during cooking and can be strained out later.

In a medium saucepan, combine the chopped plums, brown sugar, soy sauce, rice vinegar, hoisin sauce, garlic, ginger, star anise, and water. Bring the mixture to a boil over medium heat, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.

Remove the star anise pods and any whole spices. Use an immersion blender right in the pot or transfer the mixture to a standing blender. Blend until completely smooth. If you prefer a chunkier sauce, you can pulse just a few times instead.

Pour the blended sauce through a fine mesh sieve back into the saucepan, using a spoon to press the sauce through. This step ensures a silky, restaurant-style finish.

Return the smooth sauce to low heat. Add the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency—usually about 5–8 minutes. The sauce should coat the back of a spoon.

Let the sauce cool completely before transferring it to jars. Store in the refrigerator for up to two weeks. The flavor actually deepens after a day or two, so it’s great for make-ahead planning.