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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....


            1 Reply
            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.

            2. I just checked this out on Amazon. It looks like this: http://www.amazon.com/Ah-So-Chinese-S...

              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

                    1. Here's another link to a site that sells Ah So Sauce if you can't find it in your market:


                      I love "Dr. Hot's" description of Ah So sauce:


                      I still have the empty jar from Christmas Eve (cleaned and rinsed, we recycle) so I can list the ingredients for you. Warning, they aren't appetizing.... On the bright side, the label says No fat, No Cholesterol...

                      "Corn syrup, sugar, water, special fermented soy bean, salt, modified corn starch, hydrolyzed corn protein, garlic powder, red #3 added. Contains soybean or soybean products (includes soia powder, protein, oil, lecithin, tofu)."

                        1. re: Melanie Wong

                          Melanie, that's an interesting article.....imagine trying to duplicate this sauce....funny....

                          1. re: TrishUntrapped

                            Sounds pretty much like what Chinese manufacturers sell as barbecue sauce, which is basically doctored up hoisin sauce. . . but without the red dye.

                          2. re: Melanie Wong

                            Bad joke? First thing that came into my mind.

                          3. Yes, agreed the name is odd, but my Mom used this stuff for years on ribs. We loved it. Haven't had it in a long time, I remember having to clean the pans, those were the days before the sprays, (pam). Gruelling!!!!

                            1 Reply
                            1. re: othervoice

                              On Diners DriveIns and Dives, I saw another MA "Chinese" product from Fall River with a kitschy and perhaps offensive name called Hoo-Mee chow mein gravy mix.

                            2. Being a NJ native, I have had many a Ah-So ribs (all though dad is from Mass, and I think it might be from there)....and remembering the horror when the local grocer stopped carrying it.

                              Now, if someone can come up with a Ah-So porkroll recipe.................

                              1. Oooh that Hoo-Mee stuff really does look nasty!!!

                                Anyway, here is a picture of some Ah So wings. They really are good.

                                4 Replies
                                1. re: TrishUntrapped

                                  Is the truly that color of red? It almost looks like chili paste.

                                  1. re: chef chicklet

                                    Yes, it's at least that red. In my experience it's more of a deeper less orangy red, almost bordering on magenta. I've never had it on chicken though so maybe its the dark meat of the pork making it look more red/violet.

                                    1. re: deingeist

                                      Unless they've changed the formula since I was a kid, it turned chicken wings an otherworldly shade of magenta.

                                      1. re: sablemerle

                                        Yep, Sablemerle, the stuff is still red. In fact, we had some barbecue chicken this weekend with Ah So on it. It's probably the guiltiest pleasure I have. Guests can't figure out what it is, but they love it. Wreaks havoc on the grill, it is sooo sticky.

                                2. I sometimes get this mailed to me. We used to eat it on ribs growing up in Mass. But now I'm in California and it isn't available here. I have found a similar substitute. It gives you the flavor, but not the sticky sauce.

                                  I'll have to try it on chicken next time I get a jar.


                                  1. OMG - I loved this stuff growing up and still do. I, too, grew up on the MA north shore and my Mom made pork chops doused in it. I actually used to sneak in the panty, open the jar, and shovel a few spoonfuls in straight (ick, I know). Mom kept on wondering why the jars were going bad - I didn't want to admit I was truly addicted to this stuff and didn't know enough to refridgerate after opening. It has so much sodium it's shameful, but in a good way!!!

                                    1 Reply
                                    1. re: sillysully

                                      Sully....that really is silly! I can't even fathom eating this stuff out of the jar.... You made my day with that admission!!!! ;-)

                                    2. In wegmans this weekend, and looked to see if they have it....they did, in a new fancy "squeeze" plastic bottle. (same logo, look) but not the hefty jar.

                                      I was thinking about making some sort of chinese take-out inspired pork this week....I'll of course take some pictures :)

                                      1 Reply
                                      1. re: RPMcMurphy

                                        Good for you!

                                        A small tip: You want the sauce to cook on the meat a bit, not just glaze, warm and serve.

                                      2. I've also made bbq kielbasa with this, we grew up in CT and had it on everything growing up. We love it! Getting harder to find though...

                                        1 Reply
                                        1. re: skane70

                                          That's exactly what my hubby's family does - kielbasa cut into slices with this sauce in a crockpot.

                                        2. I grew up on this stuff because my mother was the book keeper for the company that made it. Edlin Foods in Newton, Ma. We used to have cases of all the Ah-So sauces. There was also duck sauce and sweet and sour sauce, which was a dark reddish purple spicy plum based sauce with chunks of fruit. Since the Edlins died and their sons sold the company, the sauces have been reformulated a bit, more "gloppy"I still have a hard time eating thick pork chops any other way. I can't get it in NYC, but every year my brother gives me a few jars.

                                          4 Replies
                                          1. re: michelley

                                            It's available in a lot of Connecticut supermarkets, usually in the Aisan section, but also sometimes in the ketchup/barbecue sauce section as well. It comes in either a glass jar or a plastic bottle.

                                            There is also an Ah So Teriyaki sauce out there.

                                            I've made chicken wings and pork chops/ribs several times this summer with it... Some guests think I'm a genius...they never had it before.

                                            1. re: TrishUntrapped

                                              Just want to add a couple more tips:

                                              1. If the Ah So sauce is still all pink and hasn't browned in any spots, just stick the meat under the broiler for a short time, that will do the trick.

                                              2. I apply the sauce with a pastry brush. This is why the squeeze bottle is handy, you can pour just small amounts on the meat. The glass bottle isn't as good for that so I pour from the glass bottle into a bowl and then brush, that way it keeps the sauce in the bottle clean.

                                            2. re: michelley

                                              I agree about the "new" gloppiness. Especially disconcerting in the duck sauce which used to be the consistency of applesauce. Now it's more like a thick syrup.

                                              1. re: KTBearW

                                                I can't, or won't get it anymore because of that. It is not that Boston style duck sauce we knew and loved. In Brooklyn, duck sauce is a non-issue, I wish people here in NYC or DC made lobster sauce like they so around Boston.. I think it's with garlic and fermented black beans.

                                            3. I think I saw it on hometownfavorites.com earlier this week when I was browsing things to order.

                                              1. I just remembered that I bought a jar of this. There are no directions on the bottle- I guess cook until almost done and then baste with this stuff? I will make crispy pork chunks if possible-as soon as we replace the element in the oven.

                                                3 Replies
                                                1. re: Boccone Dolce

                                                  Pork chunks cook quickly, so you can either coat them raw and bake or coat them as you describe. Think of the sauce like a glaze, or like a barbecue sauce. You want it to stick and heat to the point where it even blackens in spots. This is great for chicken or pork on the grill (although your grill will need cleaning afterwards). I don't like when the Ah So sauce is undercooked. And I often brush several coats on while cooking.

                                                  1. re: TrishUntrapped

                                                    My husband is from New York and he says Soy Vay is very similar to Ah So. (I buy Soy Vay at Trader Joe's.) I personally don't like it -- too sweet. Ah So has a cute/funny label though;-)

                                                    1. re: drucie

                                                      Drucie, are you talking about the Soy Vey teriyaki sauce with sesame seeds? If so, that's a teriyaki marinade, nothing like Ah So sauce which is pink/red and meant to be used as a glaze.

                                                      I personally like the Soy Vey to marinade skirt or flank steak for the grill.

                                                2. Hi
                                                  I use to live in Mass. and we used ah so sauce all the time but now we live in Florida and cant find it anywhere. Would you know how we can get a hold of some. We really miss not having any.

                                                  Thank You

                                                  4 Replies
                                                    1. re: LisaN

                                                      This is reminding me of my search for Saucy Susan......

                                                      1. re: LisaN

                                                        You get six bottles through that Amazon link...just in time for BBQ season.

                                                        For grilling - pre cook chicken or pork chops (or ribs!) in the oven til almost done. Slather with Ah So sauce then finish on the grill.

                                                      2. re: aunty2003531

                                                        Hey Deb
                                                        From Mass also & grew up on this stufff!! Im in Fl now too...is carried at Publix!! if they dont have it...ask them to order it! Thats what I did @ one store, they are happy to do it. Enjoy!

                                                      3. I grew up on "pink chicken", and now i make "pink chicken" and "pink steak tips" for my daughter. i buy my meat at costco usually and cut it up and put it into freezer bags with it on it, so i can take them out of the the freezer in the morning and cook it for dinner.

                                                        1. I LOVE THIS SAUCE!!! I am also so from mass, but kinda the south shore region. my family would make ah-so chicken wings every Christmas eve and serve it with meatballs, salad, and a bunch of other stuff buffet style. but i still love the sauce i even you it for dipping raw, i know its weird and it does taste funny but i still love it. the wings are my favorite. i would like to try the other stuff with the sauce so if you have recipes i would love to have them. thanks!

                                                          1. You're not the only one! I personally love the taste of it. It's salty, it's sweet and it's gooey. It's great on pork (I use it on Pork Tenderloin when I'm making roast pork strips to go with home made fried rice), chicken, steak and of course ribs! I mean, it's not the ONLY sauce or marinade I use, but when I'm in the mood for something teriyaki-ish then yeah, I go for it. It must be a southeastern Mass thing though because when I moved up to North Adams for a bit, I couldn't find the stuff!

                                                            1 Reply
                                                            1. re: girlmeetscookery

                                                              haven't heard of it but you know I'll be seeking it out now.
                                                              mentioning chicken wings, I just did them last week.
                                                              our DIL likes teriyaki so I made a batch that way for her
                                                              and for her husband, our son, I did the typical with hot sauce & butter.
                                                              for the sauce I mixed molasses, soy, ginger, garlic salt and pepper.

                                                            2. I personally have never used it but this was a very popular product that my mom used all the time growing up in making her chicken wings!

                                                              1. You know what... It's Super Bowl time and that means two things in our house: Chicken wings with Ah So sauce, and Super Bowl Sundaes (Brownies, ice cream, fudge sauce, whipped cream in a cherry served in plastic baseball hat bowls.)

                                                                1. I know you posted this forever ago -- but I still had a question, so hopefully you get this. :)

                                                                  My husband is from the New England area -- and now we live in Ky, where I grew up. He is CONSTANTLY going on and on about this 'ah-so sauce', and for the first 5 years of being together, with his accent, I swore he was calling it 'asshole sauce'. I just recently thought about purchasing it offline, and finally realized what he was really saying.

                                                                  Anywho -- this may be silly, but is there only one ah-so sauce? So this Chinese sauce has to be THE sauce he keeps talking about? He talks about it EVERY time we make pork of any variety, or when we go out to Chinese. No one has mentioned it, but I think he's mentioned it being a 'hot' sauce. Is there a 'hot' variety of it? Maybe, I'm remembering his story wrong, which is crazy because I've heard it a hundred times! Haha.

                                                                  He does say it came in a wide-mouthed jar, that you needed very little sauce because it was so full of flavor and it was relatively expensive per jar, compared to other sauces. It appears that *this* is the sauce he's talking about, but I want to surprise him with some and I don't want to be wrong!

                                                                  Thanks so much. :)

                                                                  8 Replies
                                                                  1. re: ileftyouintears

                                                                    Thank you so much for making my day! Your post is hysterical. I believe he is talking about the same Ah So sauce we are talking about on this thread. It is the only one I know of and he is from new England where the love for this product emanates. It is available for sale online here:


                                                                    While it still comes in the traditional glass wide mouth bottle, it also comes in a plastic squeeze bottle now too. The squeeze bottle has some advantages. You don't tend to pour out as much, also you usually brush the sauce on and the squeeze bottle is helpful for applying a small amount to be brushed. You never want to brush meat and and redip the brush into the bottle. You would contaminate the sauce.

                                                                    That said, Ah So Sauce is not hot spicy at all. Have you ever had Chinese BBQ spareribs with a light pinky tone to the sauce? If so, that is what Ah So tastes like. We call it "red stuff," because it is thick, red and goopy. If you click onto my pictures on Chowhound you'll see some chicken wings near the end, those were made with Ah So Sauce.

                                                                    Ah So Sauce is excellent on spare ribs, pork and chicken. When the sauce is cooked on the meat at a high temp, barbecued, or broiled, the sauce combined with crispiness of the skin makes some people get all weak in the knees.

                                                                    So buy some Ah So Sauce. Get some chicken wings and pork ribs, cook them really well and have a blast! Hope you will report back!

                                                                    1. re: ileftyouintears

                                                                      Oh my goodness! asshole sauce..... you have made my day. Lifelong Bostonian here, and even I can't always get the regional accents.

                                                                      Thank you for the laugh. Get the sauce, make him some ribs or grilled chicken, and his world will be absolutely perfect.

                                                                      1. re: ileftyouintears

                                                                        I ordered some for Christmas Gifts and got the squeeze bottle. The place I ordered from did a real nice job packaging it http://www.famousfoods.com/

                                                                        1. re: LisaN

                                                                          That Web site also sells Gaspar brand linguica (pronounced lingweeza)!! A delicious Portuguese sausage which I slice into round circles, pan fry and serve with dipping mustard, or cut into lengths, pan fry and pop into a hot dog bun for a sandwich. My dad would often make linguica, peppers and onions for family gatherings. This stuff rocks! If you haven't tried it, do so once in your life. Just make sure to cook the outside well, as this is not a pre-cooked sausage. The site also sells Gaspar chourico (we pronounce it shoreez), and that's a little spicier than linguica. I'm more of a fan of linguica, especially diced and fried and used as a pizza topping!! How could I forget that? Gaspar's is sold locally at most stores in New England.

                                                                        2. re: ileftyouintears

                                                                          I also grew up in the Boston area and now live in central Florida and lust for this sauce. The AH SO branded sauces are awesome and I can't seem to find them here in Florida. I've even requested that my local Publix supermarket order them to no avail. There are three sauces that I frequently had growing up. The AH SO barbeque sauce which is red and is awesome on chicken and pork. The is also the AH SO branded DUCK SAUCE and SWEET AND SOUR sauce which make any stir fry or Chinese dish absolutely awesome. I can't wait to visit the Boston area this summer to get some more of these sauces.

                                                                            1. re: Chris VR

                                                                              You beat me to it Chris VR, I was going to post that also.

                                                                              I find that most people grew up with Ah So sauce on chicken wings and ribs tends to crave it as adults. Nostalgic indulgence.

                                                                            2. re: Mousehousemoparman

                                                                              Famous foods has the sauce and other New England favorites, they pack their boxes well, I've never had anything damaged, and I think their shipping is reasonable http://www.famousfoods.com/ahsosauces...

                                                                          1. Since this thread popped back up, I reviewed it a little and - hah - I had a thought. I wonder if you could mix this stuff with Coke and green relish for ham Bar-B-Q.

                                                                            1 Reply
                                                                            1. re: yayadave

                                                                              The coke would thin it out quite a bit, but sure it could work if repeatedly slathered on.

                                                                            2. I am from Mass. originally,,every Summer one of my Aunts had a big barbeque, where she always made chinese ribs with ah so sauce,,which I absolutely loved! I moved away when I was 13, and always looked for this sauce in stores in FL., now in Mich.,,but it can not be found here! Whenever I went back home,I would make sure to bring some bottles of this stuff back to MI. with me,,I would love to have some right now, as I would make a big batch of ribs for my boyfriend and his family!! Maybe I will just have to get a relative to send me some!

                                                                              3 Replies
                                                                              1. re: wiccanivy

                                                                                You can get a four-pack right here:


                                                                                Because it is so good on ribs... Bone Appetit!

                                                                                1. re: TrishUntrapped

                                                                                  All these comments!! Did I start something?? LOL,,sure do miss Worcester right about now,,would love to be HOME,,making a big batch of ribs with "asshole" I mean AH - SO sauce!! That WAS funny! I will be ordering some from Amazon,,or the cheapest place I can do so online,,asap,,my family here will love it!! I may just get my Brother, who is still in Worcester to send me some! Bon-apetit to all of you who will be trying it for the first time,,it is great on pork,,cant wait to be eating some myself!! Great little blog you got going here,,makes me miss home a lot though,,hearing from all you Yankees,,Bostonians,,etc....!!

                                                                                  1. re: wiccanivy

                                                                                    Hope you get the sauce Wiccan! I love it on chicken wings too. It's such a guilty pleasure, glad to know I'm not the only one.

                                                                              2. hey! The thread popped back up in my email box today, and I realized I never reported back! (I'm the woman who thought her husband was wanting "asshole sauce".. Haha!)

                                                                                We have an international market, this place called Jungle Jim's, around the corner from us and I found it there! They had a few different varieties, if I remember correctly, but we stocked up on Ah-So Sauce, and he was like a kid on Christmas morning when I made pork chops covered in this stuff! He was SO excited that I'd found it, it was ridiculous. I've never seen anyone get so excited over a sauce!

                                                                                It was the first time I'd ever tried it, and after having to hear about it for years -- I was like this stuff better be amazing! And it lived up to my expectation. :):) Thanks so much for your help before! .. Even if it has been about 8 months since I asked! :)

                                                                                2 Replies
                                                                                1. re: ileftyouintears

                                                                                  So glad you reported back and you liked the Ah So Sauce (Your post still cracks me up!)

                                                                                  Let me share something with you... Click onto my screen name profile, then click onto my photos. In the second row there are two pictures squeezed in between a picture of radishes on one side and a server at Sagres restaurant.

                                                                                  Those two pictures are spare ribs (I had my butcher specially cut them in half for me so they were small) with Ah So Sauce lovingly slathered on them for my July 4 barbecue - before and AFTER my husband grilled them. Oh the inhumanity!!

                                                                                  Glad your husband is getting his Ah So sauce fix!

                                                                                  1. re: TrishUntrapped

                                                                                    Glad to see this post again. I too get very excited when I see the Ah-So sauce bottle. Probably just nostalgic for it. Cheers everyone :)

                                                                                2. Greetings from Florida! I just bought my first jar here in Miami at a local Winn Dixie. I am making "special" fried rice and just have to have the redish pork cubes!

                                                                                  I have high expectations!

                                                                                  1 Reply
                                                                                  1. Made the best fried rice ever!

                                                                                    1. I first had Ah So sauce in the late 70's up in Massachusetts. I moved to Florida 30 years ago and up until a couple of years ago, I had to have my friends and family ship it to me! Ah So wings are fantastic! I also cook what I call "Ah So Ham" (just slather the sauce on a scored Plumrose ham, sprinkle with garlic powder and bake on 375 for 30 minutes). This is the only meat my daughter will eat during the holidays! With the leftovers, we make Ah So ham and cheese omelets and, for Easter, I am treating myself to Ah So pork roast (aka Pink Bunny Pork Roast). Ahhhh...I can't wait!!

                                                                                      1 Reply
                                                                                      1. re: jcorleykcb

                                                                                        Wow, some great ideas, thanks for the inspiration. I am now putting Ah So pork roast on my list for next week!

                                                                                      2. Ah So sauce chicken wings usually win the contest at our annual block party (Boston) much to my personal chagrin (after much slaving over mine with homemade sauce made from my garden)

                                                                                        1. It is a North Shore thing because of David Wong's China Sails restaurants. Ah-So most closely approximated the taste and style of his food. His flagship site was at the meeting of Salem, Swampscott and Marblehead. In the sixties it was the place for sweet sixteen parties, engagement parties, family gatherings, bar and bat mitzvah parties, take-out, and everyday Cantonese dining. His Maitre D, Peter, ran everything at that location. I am Marblehead HS '64. I still measure Cantonese by China Sails standards, and still use Ah-So to try to duplicate it. It's not as good, but it's close when properly prepared.

                                                                                          1. Besides ribs, try what David called Pork Strips. Take an unseasoned pork tenderloin. Baste lightly with Ah-So. Bake slowly until MUCH LESS than safely "rare." Then baste again with Ah-So and raise to very high temp until safely "rare." The sauce will caramelize a bit. The meat must remain rare. Slice 1/8 inch thin. The slices will be moist and limp. Dip into the rendered juices and/or duck sauce and Chinese mustard.

                                                                                            1 Reply
                                                                                            1. re: Mike2mike

                                                                                              Now that sounds delicious! Thanks Mike!

                                                                                            2. i used to live in boston but now remooved to italy and the last jar of ah-so sauce i used up was shiped fro the u.s. from my mom befoure she died. i cannot find the sauce here in italy and i shure miss spear ribs with the famose red sauce. no youre not the only one

                                                                                              1 Reply
                                                                                              1. re: angelot1

                                                                                                I feel your pain Angelot. There's no substitute for the pink stuff. Maybe you can order more at Amazon.com? http://www.amazon.com/s/?ie=UTF8&...

                                                                                              2. I have not seen it, but I grew up with it. My mom would use it on pork chops. Either that, or Shake and Bake. Ah, the good ole' days.

                                                                                                1. I am glad they still make it. I will look for it. I grew up south shore of Massachusetts. I actually do like it, although does not seem right; such strange stuff and oh so pink.

                                                                                                  1. I use to get Chinese boneless spare ribs all the time in Newport, RI (1980's). They were made with this awesome red sauce that penetrated deep into the meat. Many years ago when living in MA and CT I came across the Ah So sauce and it was nearly the same. I would cut it with a little water and boil the thin ribs or thin cut pork chops to get the sauce in then broil.
                                                                                                    Fast forward to 2014 and living in Denver, no one cooks ribs like this. So while back in CT for business, I stopped in a local grocery store and brought back 6 bottles.
                                                                                                    Just made some with a thin sliced boneless pork tenderloin. Ahhh Sooo nice to taste New England food again

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                                                                                                    1. re: Md190

                                                                                                      Nice tip Md190. I hope Ah So sauce is always around. There's really nothing else quite like it on the market and it sure does bring back memories.

                                                                                                    2. Ah-So Sauce is a staple in my pantry, and just used it last night on some pork.

                                                                                                      1 Reply
                                                                                                      1. Stop & Shop in NNJ has it.
                                                                                                        I have never used it, but have heard so much about it or, should I say, read so much about it here on Chow that when I saw it today in the Stop & Shop in Northern NJ, I had to take this picture.

                                                                                                        8 Replies
                                                                                                        1. re: mcsheridan

                                                                                                          It's on sale! 2 for $7, what a deal!

                                                                                                          Berkshire Tsarina, do you like ribs or chicken wings? Buy a bottle, par cook the meat, slather some on, then finish cooking. Let me know what you think.

                                                                                                          1. re: TrishUntrapped

                                                                                                            I prefer ribs over any part of a chicken, any day. Have never tried this sauce, but now you've got me thinking. I'll have to go back and pick up a jar...and some ribs. :)

                                                                                                            1. re: mcsheridan

                                                                                                              I definitely want to hear what you think about it on ribs, Mcsheridan. Just don't do what my husband did to them. I par cooked a rack of ribs in the oven, then spread some Ah So Sauce on them for the grill. My husband was enjoying a glass of Sangria a bit too much, and well you can see what happened in picture two.

                                                                                                            2. re: TrishUntrapped

                                                                                                              Okay, I have a boneless pork tenderloin (1.5 lbs) I'm defrosting for Monday night. Don't know how to cook it in the first place --- let alone using my new Ah So sauce. Suggestions? (We are the only family in the US without a grill.)
                                                                                                              I promise to report back!

                                                                                                              1. re: BerkshireTsarina

                                                                                                                That's not a large roast, so you can lather it up all over with the sauce, put it on a rack, uncovered, in a foil lined pan (for easy clean up), and roast it at 350 to 375 until done.

                                                                                                                1. re: TrishUntrapped

                                                                                                                  Maybe it helps to have grown up with Ah So!
                                                                                                                  I'm sure I didn't put enough on --- somebody mentioned "slathering it on", which I didn't do. I added some to the meat from the pool on the bottom foil, which did help. More would definitely have been better.
                                                                                                                  What it did do was make me nostalgic for Saucy Susan, which is my young days equivalent of Ah So.
                                                                                                                  Ah, the role of memory in cooking and eating!
                                                                                                                  (Thanks for the cooking hints, Trish, there was no cleanup problem.)

                                                                                                                  1. re: BerkshireTsarina

                                                                                                                    Try another time and slather it all over. It's pink, it can handle it! ;-)

                                                                                                          2. Hub and I were just looking at Ah-So Sauce on the Stop n Shop shelves in Northampton yesterday --- new item, lots of jars --- I had vague memories of having seen something like it way back in the Fifties when I was young, and living on Long Island.
                                                                                                            Do NOT remember it as gourmet anything, but can see where it could go on ribs. Looks sweet sweet sweet sticky sticky sticky --- Can't help wondering if I'm still up for that kind of taste anymore!

                                                                                                            1. I was so lucky to have grown up in the Boston area, enjoying great Americanized Chinese food since the 60's. Our favorite local place here in Marblehead - Fen Yang House - has the most awesome "boneless ribs" made with this sauce! They are only about a half inch wide, and a couple of inches long. I like to dip the entire piece into the hot mustard, using the fingers of my left hand, so that my right hand will always be near my Mai Tai.

                                                                                                              They sell Ah So in all the big markets around here, but I've never bought it because I could never top this perfection!

                                                                                                              3 Replies
                                                                                                              1. re: nrthshr

                                                                                                                I vacationed in Massachusetts this year for two weeks. It was nice to be home. We ate at some of my favorite places and introduced my wife and kids to what Iiss most about Massachusetts. We ate at Jade East on 38 in Tewksbury. The PUPU PLATTER is just as good as I remembered it to be. We stopped at Market Basket and picked up 8 jars of AhSo Duck Sauce to return to Florida with. My local Publix Supermarkets now carry the AhSo red Chinese sauce so I didn't have to get that too. We also stopped at Kimballs Farm Ice Cream Stand in Westford on 110. Their bananas splits are still huge and out of this world. We stopped their three times in two weeks.

                                                                                                                1. re: Mousehousemoparman

                                                                                                                  Good for Public, now you'll never be lonely for Ah So chicken wings.

                                                                                                                2. re: nrthshr

                                                                                                                  So cool to know some Mass restaurants are still using this retro childhood guilty pleasure!

                                                                                                                3. I'm really excited about this thread! Haha. Born and raised in MA, my grandmother used AhSo sauce on everything. We haven't had it in years. I saw a display of it at MB the other day and was like Yes, we need that! So tonight will be my first time personally cooking with it, I'm going to try grilling pork chops. Wish me luck!

                                                                                                                  2 Replies
                                                                                                                  1. re: FrostedMiniWheats

                                                                                                                    Good luck. I slathered Baby Back Ribs with Ah So sauce yesterday for a Labor Day cookout and they were the first thing to disappear.

                                                                                                                    1. re: FrostedMiniWheats

                                                                                                                      I hope the new recipe holds up. I remember as a kid fermented bean paste being one of the ingredients, it is no longer part of the formula. The stuff tastes amazing when it's slathered on and a little charred.

                                                                                                                    2. just bought some today for a pork loin. havent cooked it yet, looking forward to trying it.