I think I’ll test this thought by using Sweet Baby Ray’s for my stir fry beef tomorrow.
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How do you extract just the sweet rays from the babies?
Hoisin is bbq sauce, sure. But I don't see how it's sweet baby Ray's in particular.
What are you talking about exactly?
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They have very a similar flavor, so much so that id say they're basically interchangeable
He’s saying they’re very similar basting sauces from distant cultures.
Plum sauce is made from plums.
Duck sauce is made from ducks.
Hoisen sauce is made from hoisen.
I've made baby back ribs with hoisin sauce. They were alright, but an actual bbq sauce is much better.
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