Pom Molasses?

[Gary H. NJ]

Yeah, this one's a beauty. Looks amazing.
I use a touch of pom molasses in my BBQ sauce/glaze and homemade ketchup. But too much can give a cloying, cough medicine aftertaste IMO.

 

[Shawn W]

But too much can give a cloying, cough medicine aftertaste IMO.

I really did not notice that with this recipe. I think the ginger, oyster sauce, cilantro, added sugar, and the garnish balance it out.

There is a sort of dryness in the end result I attribute to the vinegar marinade, but perhaps that is what you are speaking of.

One other thing I will change next time is to rework the rub flavors directly into the marinade and skip the rub altogether. Fresh onion instead of powdered for example. Simmer then cool the marinade. As the unglazed leftovers aged over several days the rub seemed to become increasingly bland and bulky.

 

[K Kruger]

That could work. Try both fresh and granulated onion - somewhat different flavor profiles (the same holds for fresh and gran garlic).