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Molasses Barbecued Ribs
Soaking Mixture: 2 cups water 1 cup white vinegar 2 Tablespoons salt Sauce: 2 Tablespoons vegetable oil 1 cup chopped onions 3/4 cup chopped green pepper 3/4 cup minced celery, including celery leaves 1 Tablespoon chopped garlic 2 cups chopped drained canned tomatoes 1/3 cup red wine vinegar 1/4 cup unsulfered molasses 2 lemon wedges (each 1/8 of the whole lemon) 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 Tablespoons tomato paste 1 Tablespoon dry mustard 1 teaspoon salt Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours. Heat the oil in a heavy 10 inch skillet, and over low heat saute` the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don`t puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill. Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs. |
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