| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Onion; chopped |
| 3 | Cloves garlic; chopped | |
| 10 | oz | Tomato paste |
| 8 | oz | Mustard (cheap us type) |
| 4 | oz | Brown sugar * |
| 3 | oz | Vinegar * |
| 2 | oz | Liquid barbecue smoke |
| 6 | oz | Worcestershire sauce |
| 4 | oz | Molasses (treacle) * |
| Salt and pepper to taste; freshly ground | ||
| 7 | oz | Can Chipotle pepper in adobo sauce; blended with wine |
| 3 1/2 | oz | Red wine; wash out Chipotl can |
| Oil or fat for frying | ||
| 1 | cn | (10.5-oz) beef bouillon; double strength |
| 1 | Rack pork ribs or any other meat |
INSTRUCTIONS
Date: Tue, 11 Jun 1996 08:02:30 -0400 (EDT) From: begg@kcgl1.eng.ohio-state.edu (Cameron Begg) * These items should be halved if you don't care for sweet food. Saute the onions and garlic in a little fat, butter or oil in a large skillet (frying pan). Puree them in 1/3 of the beef bouillon and return to skillet. Puree the chipotles with the wine and add to skillet. Wash out the blender with the rest of the bouillon and add it with everything else on the ingredients list to the skillet. Heat, stirring frequently until the sauce reaches simmering temperature. Cut up your rack of ribs and place them in the sauce; spooning it over them. Cover and cook for at least 1 hour at low heat. (I put the skillet on a hotplate to give low even heat.) Notes: 1. If you cook your meat by smoking it you may wish to leave out the liquid smoke. 2. Keep unused sauce in a jar in the refrigerator. 3. This BBQ sauce is even better the second time around - it contains lots of lovely meat drippings. 4. Measure all of the above ingredients by weight with electronic kitchen scales. (You just have to have them!) Per serving: 80 Calories; less than one gram Fat (5% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 450mg Sodium CHILE-HEADS DIGEST V3 #011 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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