Our Worcestershire-like Black Dip Barbecue Sauce pairs well with many flavors, so there are a lot of options with this marinade. Whip up the Asian version for salmon or pork chops. Try the citrus version with halibut or chicken.



If marinating and glazing, you can safely convert the marinade into a glaze by following all the directions in both steps.


To marinate: Mix all ingredients together in a sealable container. Add chicken, tofu, poultry, salmon, pork, or steak and toss to coat. Cover and marinate for 1 to 2 hours in the refrigerator. Remove protein from marinade before cooking, and save marinade to make a glaze.

To glaze: Boil reserved marinade for 2 to 3 min., stirring often, then reduce heat to a simmer. Cook until mixture is a thin, syrupy consistency, about 3 to 5 min. Immediately pour glaze into a heat safe bowl to stop the cooking process. Use to brush on protein just before it has finished cooking, or serve alongside cooked protein as a dip. Will keep for 2 to 3 days in the refrigerator.


About 1 cup marinade

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Black Dip Barbecue Sauce -12floz Bottle $6.95
Asian Delight BBQ Rub 1 oz bag $2.40
Coastal California Fennel Pollen Rub 1 oz bag $4.00
Onion, Green, Minced 2 floz bottle $3.55
Ginger, Ground, Organic 1/2 oz bag $1.70
Pyramid Peak Lemon Pepper 1 oz bag $3.35
Barrier Reef Caribbean Style Seasoning 1 oz bag $2.85
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