Goomba wrote:
> We're doing spare ribs today. While debating dry rubs versus mops
> versus a sauce, I decided on a glaze or sauce to be painted on during
> the last bit of cooking. Or at least that is the plan at this point.
>
> Scrounging through the fridge I spy Barb's cherry jam and I know I've
> made ancho-cherry sauce in the past, using dried cherries. Using half a
> jar of Barb's jam as my base, I've added some ketchup, half a
> jar of pepper jelly, some Coleman's dry mustard, salt, a bit of the
> vinegar from some sliced jalapenos for a bit of heat, and lastly a
> bit of Chinese Five Spice powder. I may have overdone that last item,
> but not sure yet? It tasted pretty darn good up to the addition of
> the Five Spice powder, but I'm not sure if it was the flavor I
> wanted?? I was debating a little dried red pepper flakes.
>
> I'll update the final taste test later. It might end up good!?

It'll be good. The cinnamon in the 5 spice will give it an uncommon flavor,
but a good flavor nonetheless.

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan