Routh Street Restaurant B-b-q Sauce
| 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 | t | 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.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 128.6mg
Potassium: 119mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 2.9g
Protein: <1g