Tomato paste-based: most of the usual suspects involved as well, with the odd exception of bay leaves (the recipe I grabbed largely at random called for it). We’re now at the ‘let it simmer for an hour’ stage: I’ll be using it tonight to glaze some boneless chicken thighs I picked up. Have that with some corn and maybe roasted potatoes, and it’ll be a thing.
Still trying to decide what to do with the boneless pork ribs I also grabbed. Slow-cooking them in the sauce will not find favor with my wife, and it’s a little early to start up the grill (I’m not so hot at grilling things anyway). Thoughts?
Moe Lane
you’ve got to slow cook those ribs dry with a rub, then add sauce on the side. Everybody’s happy.
Or braise them. Whatever.
In another note, are you in that part of the country where there is no vinegar in the sauce at all? Because that would make me recommend a relo.
I live in Maryland, where there’s barely barbecue sauce at all. But there’s vinegar in this one.
Trader Joe’s has a few sauces of the vinegar variety.
Vinegar in bbq sauce is overrated IMO. I start mine with a bottle of beer, add a glass of wine shot halfway through, and a shot of bourbon right after I pull it off the heat. Between those and the tomato, there’s plenty of acid, and a lot more taste.
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I like bay leaves. They work well in bbq sauce. (Of course, as long as you’re using moderation, nearly every spice works well in bbq sauce. One of my favorite “secret ingredients” is about three cloves. Enough to add flavour and round out the sweetness, but not enough to easily identify.)
Yeah, but how much of it gets into the sauce? 🙂
Not sure what boneless pork ribs are, but feel free to use my pork ribs recipe:
http://howeverblog.blogspot.com/2013/06/best-ribs-in-world.html
Swap out the sauce there for your own–tomato-based sauce will glaze well on the grill/broiler.
‘boneless’ pork ribs are almost always pieces of pork butt (shoulder) that have been cut in a vaguely rib-shaped configuration. So having lots of connective tissue they need a low and slow cook. They’ll dry out more than shoulder would, so I wouldn’t take them all the way up to pulling range, tho.
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If grilling is not an option, I’d put some of my standard rub on them and let them sit a couple of hours, then I’d probably double-wrap them in foil, adding, say, half a stick of butter, some liquid smoke, and something sweet (white wine, OJ, apple juice, etc). A little cidar vinegar or half a beer would work as well. Cook low for a few hours, aiming for an internal temperature of about 165, 170, then I’d pull them out and sauce them, and then throw them under the broiler to carmelize the sauce if using the grill is still out, otherwise I’d finish em on the grill at medium/high heat… They’re done when you can stick a toothpick in them fairly easily.
Heh, looking at your link, I see that’s more or less what you did. For me I smoke them for a few hours in the smoker, then wrap in foil, then finish on the grill (which I actually just did yesterday, as well as smoking a Canadian bacon in honor of Ted Cruz).
“Slow-cooking them in the sauce will not find favor with my wife…”
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What?!
A non-tomato based approach. Also works great on grilled pineapple.
Honey-Jalapeno Marinade
1 cup vegetable oil
Juice of 2 limes (1 oz lime juice = 2 TBS)
¼ cup honey
6 cloves of garlic, smashed
¼ tsp minced garlic
1 jalapeno chili, seeded and minced
2 TBS chopped fresh oregano or 1 TBS dried oregano
1 TBS sweet paprika
1 ½ tsps salt
1 tsp freshly ground pepper
To the marinade, combine the oil, lime juice, honey, garlic, jalapeno chili, oregano, paprika, salt and pepper in a small bowl and whisk to blend. Put meat (ribs, chicken, chops) in a shallow bowl or large zippered bag and pour the marinade over.
Cover or seal and let marinate, turning occasionally for up to 2 hours at room temperate or overnight in the refrigerator.
If refrigerated, remove from the refrigerator 30 minutes before grilling.
Giving it a try this weekend.
That does sound good.
What is the matter with you people?!?!? This is PORK we’re talking about here, not mutton!!!
Dry rub of salt, black pepper, and paprika (don’t skimp on the paprika, as it will add the smoky flavor you’re looking for without the grill). Cook on a broiling rack at 225-250 until internal temp reaches 170 (cant’ say how long depending on thickness). Mix a bit of the drippings into your sauce. Put the sauce in the middle of the table uncovered, allowing the children to use it if you must.
Eat pork. Use the sauce for some other, lesser meat.