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My rib glaze
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!? |
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My rib glaze
"Goomba" > wrote in message ... > 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!? Major Yum! I'll bet. Dimitri |
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My rib glaze
Goomba > wrote in news:6a041eF34tunfU1
@mid.individual.net: > I'll update the final taste test later. It might end up good!? > > the neighbours both sides of me insist I make this for them every year. @@@@@ Now You're Cooking! Export Format Alan's Apple Butter Bbq Sauce BBQ, favorites, keeper, sauces/dips, tested 1 14 oz can hunts Italian tomato sauce. 1 cup apple butter 2 tbsp molasses 1 tbsp maggi sauce 1 tbsps franks hot sauce 1 tsp mustard powder 1 tbsp+ onion powder 2 tsp lemon juice 1 package slenda 1 liquid smoke; to taste 1/8 tsp mace In a small pot stir together ingredients. Bring to just boiling remove from heat. Adjust sweetness with apple cider Vinegar Notes: July 26 07 I used the juice and zest from 1 small lime instead of lemon juice. Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not adding splenda next time or at least taste test before you do. modified from a BH&G recipe Contributor: Alan's modified BHG recipe ** Exported from Now You're Cooking! v5.83 ** -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080526-0, 05/26/2008 Tested on: 5/26/2008 11:22:50 AM avast! - copyright (c) 1988-2008 ALWIL Software. http://www.avast.com |
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My rib glaze
hahabogus wrote:
> Alan's Apple Butter Bbq Sauce > > BBQ, favorites, keeper, sauces/dips, tested > > 1 14 oz can hunts Italian tomato sauce. > 1 cup apple butter > 2 tbsp molasses > 1 tbsp maggi sauce > 1 tbsps franks hot sauce > 1 tsp mustard powder > 1 tbsp+ onion powder > 2 tsp lemon juice > 1 package slenda > 1 liquid smoke; to taste > 1/8 tsp mace > > In a small pot stir together ingredients. Bring to just boiling remove > from > heat. Adjust sweetness with apple cider Vinegar > Hmmmm...Onion! I wonder if a little onion powder would tone down the Five Spice powder? It tastes good but I keep thinking it needs something a touch savory? I wish I'd used half the amount of FSP, even though I didn't really use that much. It is powerful stuff. Stop now or keep on... oh dilemma, dilemma! |
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My rib glaze
On Mon 26 May 2008 09:23:49a, Goomba told us...
> hahabogus wrote: > >> Alan's Apple Butter Bbq Sauce >> >> BBQ, favorites, keeper, sauces/dips, tested >> >> 1 14 oz can hunts Italian tomato sauce. >> 1 cup apple butter >> 2 tbsp molasses >> 1 tbsp maggi sauce >> 1 tbsps franks hot sauce >> 1 tsp mustard powder >> 1 tbsp+ onion powder >> 2 tsp lemon juice >> 1 package slenda >> 1 liquid smoke; to taste >> 1/8 tsp mace >> >> In a small pot stir together ingredients. Bring to just boiling remove >> from heat. Adjust sweetness with apple cider Vinegar >> > > Hmmmm...Onion! I wonder if a little onion powder would tone down the > Five Spice powder? It tastes good but I keep thinking it needs something > a touch savory? I wish I'd used half the amount of FSP, even though I > didn't really use that much. It is powerful stuff. > Stop now or keep on... oh dilemma, dilemma! > Add the onion powder, and garlic powder if you didn't already. I occasionally make the following marinated grilled roast that uses 5-spice powder in the marinade. The recipe calls for 1 teaspoon, but I often reduce it to 1/2 teaspoon depending on just how potent the powder is. * Exported from MasterCook * Marinated Grilled Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ea 4-5 lb. blade chuck roast Instant meat tenderizer 2 ea 5 oz. bottle teriyake sauce 1/2 c Brown sugar, firmly packed 2 tb Lemon juice 1/2 c Bourbon whiskey 2 ts Worcestershire sauce 1 c Water 1 t Mongolian Fire Oil 2 ts Sesame oil 1 t Coriander 1/2 ts Cardamon 2 tb Chili powder 1 t Chinese 5-spice powder 2 ea Bay leaf 1 ea Large Bermuda Ohio, sliced 2 ea Clove garlic, minced 1 c Wesson oil : Scrape surface of roast and moisten with water. Sprinkle meat tenderizer over surface (about 1/2 teaspoon per lb., divided for each side) and pierce thoroughly with a pot fork. If using a blender, combine all remaining ingredients except bay leaf and sliced onion and whirl in blender until thoroughly blended. If mixing by hand, add oil after all other ingredients are well blended. : Place meat in a pan which is only slightly larger than the size of the meat. Add sliced onion on top and bottom of meat and pour marinade over all. Allow meat to marinate in refrigerator at least 6-12 hours or overnight, turning over several times. : Pile sliced onions on top of roast and grill over very hot coals, turning once and moving sliced onions to top of roast, for about twenty minutes or until well-charred. Lower heat and continue to grill, for an additional hour, turning every 15 minutes and moving sliced onions to top of roast with each turn. Grill until roast is well done and tender. Baste frequently with marinade. : When roast is done, remove to serving platter, cover lightly and keep warm. Strain remaining marinade into saucepan. Bring to boil and boil rapidly until slightly reduced. Serve in sauceboat to accompany roast. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/26(XXVI)/08(MMVIII) ------------------------------------------- Today is: Memorial Day ------------------------------------------- URA Redneck if your funeral has more pickup trucks than cars. ------------------------------------------- |
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My rib glaze
Wayne Boatwright wrote:
> > Add the onion powder, and garlic powder if you didn't already. > > I occasionally make the following marinated grilled roast that uses 5-spice > powder in the marinade. The recipe calls for 1 teaspoon, but I often reduce > it to 1/2 teaspoon depending on just how potent the powder is. > Garlic powder! By jove, that along with a little onion powder might be JUST what the doctor ordered. I love grilled onions, don't you? |
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My rib glaze
On Mon 26 May 2008 09:39:15a, Goomba told us...
> Wayne Boatwright wrote: > >> >> Add the onion powder, and garlic powder if you didn't already. >> >> I occasionally make the following marinated grilled roast that uses >> 5-spice powder in the marinade. The recipe calls for 1 teaspoon, but I >> often reduce it to 1/2 teaspoon depending on just how potent the powder >> is. >> > > Garlic powder! By jove, that along with a little onion powder might be > JUST what the doctor ordered. > > I love grilled onions, don't you? > Yes I do. BTW, that marinade recipe is also very good with ribs, either pork or beef. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/26(XXVI)/08(MMVIII) ------------------------------------------- Today is: Memorial Day ------------------------------------------- AIBOHPHOBIA - the fear of palindromes. ------------------------------------------- |
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My rib glaze
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 |
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My rib glaze
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!? You know, I've been fiddling around this weekend with making stir - fry and BBQ sauces from stuff I have on hand...my new "sekret" ingredient is Coca - Cola...had part of an old bottle in the back of the pantry. Works like a charm - so far... -- Best Greg |
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My rib glaze
In article >,
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!? Be still my heart! It sounds wonderful. I wonder if I would have left out the ketchup and the pepper jelly, though, and used a couple chipotles in adobo sauce along with the vinegar. I like the idea of the five spice powder. So, how was it? -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
In article >,
"Gregory Morrow" > wrote: > You know, I've been fiddling around this weekend with making stir - fry and > BBQ sauces from stuff I have on hand...my new "sekret" ingredient is Coca - > Cola...had part of an old bottle in the back of the pantry. Works like a > charm - so far... What are you mixing it with? There's an old recipe for a pot roast that involves a bottle of ketchup and a bottle of Coke -- something like that. -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
In article >,
Goomba > wrote: > Hmmmm...Onion! I wonder if a little onion powder would tone down the > Five Spice powder? It tastes good but I keep thinking it needs something > a touch savory? I wish I'd used half the amount of FSP, even though I > didn't really use that much. It is powerful stuff. > Stop now or keep on... oh dilemma, dilemma! How about some thyme? To me, that sounds good with the cherries. But then, what do I know? Not much. -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
Melba's Jammin' wrote:
> > Be still my heart! It sounds wonderful. I wonder if I would have left > out the ketchup and the pepper jelly, though, and used a couple > chipotles in adobo sauce along with the vinegar. I like the idea of > the five spice powder. > > So, how was it? > Well.. chipotles might have improved it but I was strictly using only what I had on hand...obviously making it up as I went, y'know? After I added garlic and onion powder it helped round out the flavor and add a more savory element. The five spice powder was.....ok....but it all was a tad too sweet? We made the mistake of doing one last basting of the sauce right before removing the ribs from the grill, so that last addition of sauce didn't have time to burn on a bit as I like it. Otherwise it was good enough. I keep wondering if soy sauce or something would have toned down all the sweet? |
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My rib glaze
Melba's Jammin' wrote:
> In article >, > Goomba > wrote: > >> Hmmmm...Onion! I wonder if a little onion powder would tone down the >> Five Spice powder? It tastes good but I keep thinking it needs something >> a touch savory? I wish I'd used half the amount of FSP, even though I >> didn't really use that much. It is powerful stuff. >> Stop now or keep on... oh dilemma, dilemma! > > How about some thyme? To me, that sounds good with the cherries. But > then, what do I know? Not much. Well.. I've still got five jars of your cherry jelly to experiment with, so next time I'll keep thyme in mind. It would also have been pretty good as a dipping sauce for eggrolls or used on chicken wings I bet? Sort of a variation of plum sauce. |
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My rib glaze
In article >,
Goomba > wrote: > Melba's Jammin' wrote: > > > > > Be still my heart! It sounds wonderful. I wonder if I would have left > > out the ketchup and the pepper jelly, though, and used a couple > > chipotles in adobo sauce along with the vinegar. I like the idea of > > the five spice powder. > > > > So, how was it? > > > Well.. chipotles might have improved it but I was strictly using only > what I had on hand...obviously making it up as I went, y'know? Indeed I do know what you mean ‹ mostly, that's how I cook 95% of the time. I rarely look at a recipe, decide to make it, and then buy specific ingredients for it. Prolly why I'm a mediocre cooker. > After I added garlic and onion powder it helped round out the flavor and > add a more savory element. The five spice powder was.....ok....but it > all was a tad too sweet? We made the mistake of doing one last basting > of the sauce right before removing the ribs from the grill, so that last > addition of sauce didn't have time to burn on a bit as I like it. > Otherwise it was good enough. I keep wondering if soy sauce or something > would have toned down all the sweet? How about more vinegar? Or would that have lent too much of a sweet-sour taste to it? Just thinking to myself, KWIM? -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
Melba's Jammin' > wrote in
: > In article >, > Goomba > wrote: > >> Melba's Jammin' wrote: >> >> > >> > Be still my heart! It sounds wonderful. I wonder if I would have >> > left out the ketchup and the pepper jelly, though, and used a >> > couple chipotles in adobo sauce along with the vinegar. I like >> > the idea of the five spice powder. >> > >> > So, how was it? >> > >> Well.. chipotles might have improved it but I was strictly using only >> what I had on hand...obviously making it up as I went, y'know? > > Indeed I do know what you mean ‹ mostly, that's how I cook 95% of the > time. I rarely look at a recipe, decide to make it, and then buy > specific ingredients for it. Prolly why I'm a mediocre cooker. > >> After I added garlic and onion powder it helped round out the flavor >> and add a more savory element. The five spice powder >> was.....ok....but it all was a tad too sweet? We made the mistake of >> doing one last basting of the sauce right before removing the ribs >> from the grill, so that last addition of sauce didn't have time to >> burn on a bit as I like it. Otherwise it was good enough. I keep >> wondering if soy sauce or something would have toned down all the >> sweet? > > How about more vinegar? Or would that have lent too much of a > sweet-sour taste to it? Just thinking to myself, KWIM? > nix on the soy sauce and add some fish sauce instead. maybe a touch of malt vinegar? -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080527-0, 05/27/2008 Tested on: 5/27/2008 11:03:43 AM avast! - copyright (c) 1988-2008 ALWIL Software. http://www.avast.com |
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My rib glaze
In article >,
Goomba > wrote: > Melba's Jammin' wrote: Stop now or keep on... oh dilemma, dilemma! > > > > How about some thyme? To me, that sounds good with the cherries. But > > then, what do I know? Not much. > > Well.. I've still got five jars of your cherry jelly Jam. :-) > to experiment with, so next time I'll keep thyme in mind. It would > also have been pretty good as a dipping sauce for eggrolls or used on > chicken wings I bet? Sort of a variation of plum sauce. Sounds good to me. With some vinegar and dry mustard, maybe. I like the cherry chipotle relish as a side for meat. Tasty. -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
Melba's Jammin' wrote: > In article >, > "Gregory Morrow" > wrote: > > > You know, I've been fiddling around this weekend with making stir - fry and > > BBQ sauces from stuff I have on hand...my new "sekret" ingredient is Coca - > > Cola...had part of an old bottle in the back of the pantry. Works like a > > charm - so far... > > > What are you mixing it with? There's an old recipe for a pot roast that > involves a bottle of ketchup and a bottle of Coke -- something like that. > It's a mish - mish of sorts. I reduced the Coke, along with some balsamico, in the microwave, then added some ketchup, soy sauce, garlic and onion powder, brown sugar, curry powder, sriracha and some Kraft BBQ sauce. Reduced it some more...it's not too bad. I keep it in a squeeze bottle, I use it as a general sauce when I'm cooking meat, stir - frying, etc...if I'm doing something Asian I'll add fish sauce to whatever I'm making. -- Best Greg |
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My rib glaze
On Tue, 27 May 2008 12:08:05 -0500, Melba's Jammin'
> wrote: > >Sounds good to me. With some vinegar and dry mustard, maybe. I like >the cherry chipotle relish as a side for meat. Tasty. is this something you make with the cherry jam, barb? or a separate decoction? your pal, blake |
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My rib glaze
blake murphy > wrote in
: > is this something you make with the cherry jam, barb? or a separate > decoction? > In my opinion. It is good using cherry or appricot jam...well most any jam that is fairly lump or seed free. -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 080528-0, 05/28/2008 Tested on: 5/28/2008 11:32:14 AM avast! - copyright (c) 1988-2008 ALWIL Software. http://www.avast.com |
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My rib glaze
In article >,
blake murphy > wrote: > On Tue, 27 May 2008 12:08:05 -0500, Melba's Jammin' > > wrote: > > > >Sounds good to me. With some vinegar and dry mustard, maybe. I like > >the cherry chipotle relish as a side for meat. Tasty. > > is this something you make with the cherry jam, barb? or a separate > decoction? > > your pal, > blake Made with the cherry jam. Cherry Chipotle Relish Recipe By: Barb Schaller 6-05 Yield: ~ 1 cup Ingredients: 2 teaspoons olive oil 1/2 small onion finely minced (maybe 1/4 cup) 1 garlic clove finely minced 2 chipotle peppers in adobo sauce finely chopped 1 cup M.A. Gedney Cherry Preserves <cough> 1 tablespoon adobo sauce 1 tablespoon cider vinegar Directions: Heat the oil in a small saucepan and cook the onion and garlic in it for a few minutes. Add remaining ingredients, bring to a boil, then reduce heat and simmer for about 5 minutes. Cool before serving with roast meat or with a sandwich. Makes about one cup. Refrigerate leftovers. It packs a sneaky bite. Feel free to adjust seasonings. So fine. -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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My rib glaze
In article >,
hahabogus > wrote: > blake murphy > wrote in > : > > > is this something you make with the cherry jam, barb? or a separate > > decoction? > > > > In my opinion. It is good using cherry or appricot jam...well most any jam > that is fairly lump or seed free. I'll bet something based on apricot jam would be tasty. I might have to putz some with that thought. Thanks for the idea. -- -Barb, Mother Superior, HOSSSPoJ Check my new ride: http://www.jamlady.eboard.com |
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