| 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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