| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Sauce | 20 | Servings | |
INGREDIENTS
| 1 | Tomato; small, quartered | |
| 1 | Onion; small quartered | |
| 1 | Stalk celery | |
| 1 | Red bell pepper; halved and seeded | |
| 2 | Cloves garlic; whole | |
| 1 | Turnip; small, quartered | |
| 1 | Dried Ancho chiles; small, halved and seeded | |
| 1 | Serrano chile; halved and seeded | |
| 2 | Dried Chipotle chile; halved and seeded | |
| 2 | c | Chicken stock; or veal stock |
| 2 | c | Beef stock; or veal stock |
| 2 | ts | Dry mustard |
| 1/3 | c | Raspberry vinegar |
| 1/3 | c | Light brown sugar |
| 1/2 | c | Catsup |
| Salt; to taste |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 22:16:21 -0500 From: Walt Gray <waltgray@mnsinc.com> Subject: Re: Does anyone have a recipe for killer ribs? Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. 20 Servings. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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