Fini-Deni Sauce for Ribs or Chicken

Earn Morgan shares with us his mother’s recipe for Fini-Deni sauce.

My mother who was raised and learned to cook in Guam always has Fini-Deni in her refrigerator. It lasts for several weeks without any flavor deterioration. I made up a batch and cooked beef ribs and chicken for a pot luck party about twenty years ago. It started a tradition that continues today. If I offer to bring something else, my friends tell me they will rescind my invitation.

Fini-Deni Sauce

Ingredients

½ gallon soy sauce
2 to 5 jalapeno peppers chopped (to taste)
2 lemons squeeze add both juice and rind
6 heads garlic, peeled and roughly chopped
1 large onion chopped
1 finger ginger chopped (about ¼ cup)
2 ounces whiskey
2 tbl olive oil

Directions

Sautee garlic in olive oil until fragrant, about two minutes. Add all ingredients into a large container and refrigerate twenty-four hours minimum.

For the ribs and chicken: Marinate the meat in two to four cups (depending on the amount of meat) of Fini-Deni twelve to twenty-four hours in the refrigerator. I use large plastic bags but tupperware works too. Turn a time or two to make sure all the meat is marinated. Preheat oven to 325 decrees. Put the meat and marinade in a braising pan with a tight lid or cover securely with foil. Cook for approximately three hours or until meat is falling off the bones. Chicken will often take less time than ribs. Check each hour to make sure there is plenty of liquid. Add water if needed. Add BBQ sauce for last hour if desired.