2 recipes -- Re: [CH] Rib Sauce Recipe Needed.
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 29 Nov 1999 09:20:52 -0800
> I am trying to chase down a real whizzbang rib sauce recipe from scratch.
A great recipe for pork ribs is this:
> Carnitas Casera (Home-Style Carnitas)
> (from The Art of Mexican Cooking, Dianne Kennedy)
>
> 3 Tbs. lard (I use olive oil instead)
> 3 lb. pork (country-style spareribs are best), cut into 2" cubes
> 1/2 onion, white, medium, roughly sliced
> 1 C. milk
> 1 orange, cut into eighths
> 1/4 tsp thyme [scant] (or 4 sprigs fresh thyme)
> 1/4 tsp marjoram [scant] (or 4 sprigs fresh marjoram)
> 3 bay leaves, California (or 4-5 Grecian bay leaves)
> 10 peppercorns, black, crushed
> salt to taste
>
> Brown pork in oil until golden. Add onion and continue browning until deep
> brown. Remove onion if it gets burned, but otherwise not.
>
> Add all remaining ingredients and simmer, covered, until pork is tender,
> but not falling apart. (Can prepare up to this point and store for later
> use, if desired.)
>
> When pork is tender, remove the cover, increase the heat, and cook until
> liquid has evaporated and pork begins to fry in the remaining oil. After
> frying pork a bit, remove from heat, pour off all excess oil, and serve.
So, maybe you could emulate this wonderful flavor by taking the same
ingredients to make a sauce to put onto BBQ'ed ribs.
E.g,, brown the onion deep brown (preferably in a bit of lard, of course),
add remaining ingredients (and a bit of pork stock, too, I'd think), cook
until nearly evaporated, then blenderize to your preferred texture. I
imagine removing the orange pieces before final blenderization would be
best.
I have a second great recipe for ribs, an Italian one, but I don't have it
online, don't remember what's in it, and don't have with me right now the
book containing it, so that will have to wait until later.
Anyway, another recipe which looks like it might be good, one I've never
tried, is simply a salsa to put onto roasted pork (i.e., carnitas, but why
not BBQ ribs also?); using this Salsa as is, or else maybe blenderizing it,
might be good for BBQ ribs.
> Salsa de Tijera (Scissors sauce)
> (Diana Kennedy)
>
> 8 chiles ancho, lightly toasted, seeds, veins, and stems removed, cut
> into small pieces with scissors.
> 1 onion, small, chopped
> 4 garlic cloves, small, very finely chopped
> 1/2 C. olive oil
> 1/2 C. red wine vinegar
> 1/2 tsp salt
>
> Mix all ingredients well. Set aside to season for at least 2 hrs. Will
> keep indefinitely in refrigerator. When ready to serve, sprinkle with
> Monterey Jack cheese. Serve with broiled meats, carnitas, and rice.
--- Brent