Ancho-BBQ Oysters

1. 1

   Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil.

2. 2

   Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes.

3. 3

   Remove from the heat and transfer to a blender or food processor.

4. 4

   Process on high speed until smooth.

5. 5

   Preheat the grill.

6. 6

   Using an oyster knife, shuck the oysters, drain off their liquor, and keep on the half shell, reserve the other half of the shells.

7. 7

   Place the oyster on the half shell on the grill.

8. 8

   Top each oyster with 1 heaping teaspoon of the sauce and cover with the other half of the shell.

9. 9

   Grill until edges of the oysters start to curl, about 4 minutes.

10. 10

    Remove from grill and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.