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Dec 26, 2007 11:52 AM

Ah So sauce...Am I the only one

For Christmas Eve the family wanted finger foods to pick on rather than a formal meal, so I made an assortment of meatballs, pigs in blankets and such, and one of our family favorites - Chicken Wings in Ah So sauce.

The sauce is made in New Jersey and comes in a glass jar or plastic squeeze bottle. It is thick, gooey and red.

To make the wings, I baked a few pounds plain at 375 degrees for about 25 minutes, then took them out of the oven and put them in a bowl with the Ah So sauce....mixed them to coat and popped them back in the oven till done, making sure the wings didn't touch each other so they cook evenly....they get a little bit blackened in spots.

The sauce works well on ribs and pork also.

Anyone else use this product on occasion?

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  1. My husband loves this stuff. I'll be honest and confess I've never understood the allure, but it's the only way he cooks pork chops (which is one of the only things he cooks ;). His mother always used it...I though it might be a "North Shore" Mass thing. He loves wings and your recipe sounds great. Since this sauce always "appears" in my fridge, I am definitely going to give them a try!

    8 Replies
    1. re: mohotta


      I'm originally from Massachusetts (south shore) and that's where I first had this stuff. They sell it at the local markets where I live now in Connecticut, but whenever I serve anything made with it, no one here seems to have had it before. Wings go over great (Keep them in mind for a Superbowl party, Go Pats), and it's very good on pork and ribs.

      Anyone using it for the first time... I cook the wings or whatever on a cooling rack which I put in a large shallow baking pan. I cover the bottom of the pan with foil and spray with no stick spray. The "red stuff" as we call it.... gets very hard and crusty when it drips onto the pan. I also spray the cooling rack because it can be a bear to clean from that stuff.

      1. re: mohotta

        I've lived in Mass for most of my life and didn't realize this was a regional sauce! It's great on pork chops (Especially poorly cooked, dry chops that need some help... thanks mom!)

        As for the comparison to doctored up hoison sauce, I don't quite think that's how I'd categorize it. It's sickly sweet and extremely sticky. I'd think of it as a stickier, sweeter, red version of bad "American" chinese duck sauce, with a smoother texture.

        1. re: heWho

          OMG, my 40ish husband loves Ah So. He uses it on pork chops all the time. I cannot stand it, but he was born in Quincy (S Shore of MA), so maybe that explains it! Mystery solved!

          1. re: Kat

            Yeah those Massachusetts folks... odd people.... ;-)

            1. re: TrishUntrapped

              No, I am from MA too, born and bred, but from Metrowest and had never even heard of the stuff. It must be a South Shore phenomenon!

              1. re: Kat

                I'm from the Metrowest area as well and grew up on it. Definitely not a South Shore phenomenon.

                1. re: CaS58

                  Ca, I think this is the first we've heard of it there. Do you like it?

        2. re: mohotta

          Yeah, I and from the "North Shore" and can understand why you may not be into it if you didn't grow up with the stuff. It is not like anything out there. But!, I love it and just got a bottle from by bff who just came back from a Boston vacation. A great excuse for a good old fashion cook out.

        3. Growing up at least partially on the Mass North Shore, Mama used to make her own egg roll using ah-so to make the ground beef (kosher-style home) in the filling pink and porky. We eventually got to making dinner around the pink beef- good stuff!

          Re-created a few years ago, but the sauce was hard to find in NYC area. Stop N Shop has.

          1 Reply
          1. re: dude

            I now live and work in MA. As part of my work, I take clients grocery shopping (among other things) and two of them always buy Ah So sauce. They were up in arms when their local Stop & Shop was out of it for a while. I've never had it.

          2. Can anyone describe the sauce, or maybe list the ingredients, from the label? Surely there's an equivalent style of sauce available everywhere else....


            3 Replies
            1. re: violabratsche

              I don't have the jar on me (at work) but it's made primarily with corn syrup, garlic, and soy beans/soy sauce. It's also deep red so I assume theres a ton of food coloring or something in it. This stuff has been famous in MA, particularly the North Shore region for a long time. My dad loves this stuff and has since he was a kid I'm making boneless spare ribs tonight with it. It's supposed to be "Chinese barbecue sauce" and most of the American Chinese food restaurants in Mass and possibly other places have pork spare ribs or chops cooked with this stuff, it turns them red on the outside and sorta stick/crispy and sweet with a slight garlicy taste.

              1. re: deingeist

                that's exactly how 'NY Style" Chinese roast pork spareribs are made, with Ah So sauce smeared on while it cooks in the broiler.

                1. re: dstack9781

                  Made Ah So sauce chicken wings the other day for a party. A big hit, yet most people here (in Connecticut) had no clue what this sauce was. Hehehe

            2. I just checked this out on Amazon. It looks like this:

              Has anybody ever used this in their meatloaf?

              9 Replies
              1. re: yayadave

                YES!! I grew up in Boston and Ah-So was ALWAYS in the fridge.
                Ah So sauce Meatloaf. Add about 1/3 cup Ah So sauce to 1 1/2 lbs ground beef, 1 cup breadcrumbs and 1 egg. Cook at 350 until done inside. I don't use a recipe to make my meatlaof so I can't tell you the exact time, but should be 35-45 minutes. I always use a meat thermometer. Make sure you spray the pan with no-stick cooking spray and keep covered except for the last 5 minutes of cooking otherwise the sauce burns.

                1. re: yummy509

                  Ha!! Thank you. I made a meatloaf last week. I replaced the catsup with salsa and figured, if I were doing that, I may as well use corn chips in stead of breadcrumbs. I just put them in the blender. Worked well.

                  1. re: yayadave

                    ah now that sounds like a good meatloaf.........good idea about the salsa and the corn chips did you add any [typical to Mexican food] cheese?
                    maybe you could list it here too

                    1. re: iL Divo

                      It was a pretty basic meatloaf, except for the salsa and corn chips. Of course, they did change the taste. Was good, though.

                2. re: yayadave

                  I'll be on the look out. It's a Chinese sauce so any Asian market oughta have it right?
                  so since I'm no way near Mass has anyone gotten it from a store away from there?
                  I can always buy online but love the mission of the seeking it out, thanks

                  1. re: iL Divo

                    I think calling this a Chinese sauce is pushing the definition of Chinese sauce past its acknowledged definition. It is an American-Chinese sauce. Sweet, gloopy, sour.... like what you expect at a place that makes Americanized Chinese food well.

                    It is really a MA thing. I have never seen it anywhere else, and I did look as I moved around the country from dying mill town to dying mill town.

                    Maybe I need to start an Ah-So delivery service!

                    1. re: smtucker

                      Ah So sauce is available in Connecticut too, although I swear I am the only person here who seems to know about it or use it. But someone must be buying it. You can find it at Stop & Shop.

                      And yep, it is available online as a last resort.

                      1. re: TrishUntrapped

                        It is also available here in Northern Maine.

                        1. re: TrishUntrapped

                          I've lived my whole life in Connecticut and I can remember having it as a kid. My mother was originally from Springfield (MA), but really grew up in central CT. A lot of people I know use it. I really like it to add to crumbled sausage and make a warp/burrito kind of thing, and I also mix it with Thai peanut sauce to make a dipping sauce for Thai lettuce wraps.

                  2. marinate country style ribs for a few days, then grill or bake