| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | All newly t, Bbq/grill, Pork | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1 | c | White vinegar |
| 2 | T | Salt |
| 2 | T | Vegetable oil |
| 1 | c | Chopped onions |
| 3/4 | c | Chopped green pepper |
| 3/4 | c | Minced celery, including |
| celery leaves | ||
| 1 | T | Chopped garlic |
| 2 | c | Chopped drained canned |
| tomatoes | ||
| 1/3 | c | Red wine vinegar |
| 1/4 | c | Unsulfered molasses |
| 2 | Lemon wedges, each 1/8 of | |
| the whole lemon | ||
| 1/2 | t | Ground cloves |
| 1/2 | t | Ground allspice |
| 2 | T | Tomato paste |
| 1 | T | Dry mustard |
| 1 | t | Salt |
INSTRUCTIONS
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. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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