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Default 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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Default 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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Default 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.



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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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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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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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Default 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.



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Default 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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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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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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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.



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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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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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