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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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