The carbonize maneuver
Jul. 6th, 2007 08:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, which I actually used on July 4 to barbecue but forgot to post yesterday: Rib Sauce.
3 Tbsp olive oil
4 cloves garlic, minced (I used about 7)
1/3 cup dark brown sugar
1/4 cup cider vinegar
2/3 cup chicken stock (I used homemade)
1/4 cup tomato paste (ditto)
3 Tbsp Dijon mustard
2 Tbsp soy sauce
1 Tbsp crushed red pepper (I used a combination of powdered ancho and chipotle peppers from the pepper lady at our farmers' market)
Heat the oil in a small saucepan over medium heat, add the garlic, and saute about 2-3 minutes until transparent. Beat in the remaining ingredients, reduce heat to low, and simmer for 15-20 minutes until it thickens.
What worked: This was pleasantly tangy with an undertone of sweetness and went beautifully with the barbecued pork ribs. Using the powdered chile was a good idea - the chipotle added quite a bit of smokiness.
What didn't: Personally, I would have preferred it to be hotter.
Will I make it again? Probably. It was fairly simple, we generally have the ingredients, and it was a nice change from our usual fare.
3 Tbsp olive oil
4 cloves garlic, minced (I used about 7)
1/3 cup dark brown sugar
1/4 cup cider vinegar
2/3 cup chicken stock (I used homemade)
1/4 cup tomato paste (ditto)
3 Tbsp Dijon mustard
2 Tbsp soy sauce
1 Tbsp crushed red pepper (I used a combination of powdered ancho and chipotle peppers from the pepper lady at our farmers' market)
Heat the oil in a small saucepan over medium heat, add the garlic, and saute about 2-3 minutes until transparent. Beat in the remaining ingredients, reduce heat to low, and simmer for 15-20 minutes until it thickens.
What worked: This was pleasantly tangy with an undertone of sweetness and went beautifully with the barbecued pork ribs. Using the powdered chile was a good idea - the chipotle added quite a bit of smokiness.
What didn't: Personally, I would have preferred it to be hotter.
Will I make it again? Probably. It was fairly simple, we generally have the ingredients, and it was a nice change from our usual fare.
