babs@necntc.nec.com (Babs Woods) (11/16/90)
Recently people were asking about bbq recipes and I mentioned
Lynda Harrill's book. Last summer I developed a bbq sauce recipe and
then a spicy version. This fall I found "Serves 12" and have been
playing with rub mixes.
===
Babs Woods c. May-June, 1989
Barbecue Sauce
12 ozs tomato paste 2t dry mustard
1/2C firmly packed brown sugar 1/4t salt
4t lemon juice (1 lemon) 1/4t chili powder
5T Worcestershire sauce 1 large minced onion
1/2C red wine vinegar 3T corn oil
1/2t liquid smoke 6T water
Brown onions in oil, remove to blender. Add everything else,
pureee'. Return sauce to pan. Heat to boiling, stirring occasionally
to keep it from burning. The sauce will darken as it cooks. (Since
the sauce splashes a good deal keep it covered while it cooks to keep
it from burning the cook.) Remove from heat; let stand several hours
at room temperature, to blend the flavors before serving.
Makes about 2-1/2C of sauce.
===
Ma Woods July 24, 1989
Hot Barbecue Sauce
12 ozs tomato paste 1/4C molasses
1/3C prepared yellow mustard 1/2t chili powder
1t prepared horseradish 3/4C red wine vinegar
1/4C firmly packed brown sugar 1/4t salt (or 1t salt)
5T Worcestershire sauce 6T water
1/4C lemon juice (1 lemon) 3/4t liquid smoke
1t black pepper 1/2 - 3/4t white pepper
1 to 1-1/2t cayenne pepper 4t tabasco or red hot!sauce
1 large chopped onion 2 cloves chopped garlic
3T corn oil
Brown onions in oil, add garlic, cook until garlic is golden.
Remove to blender. Add everything else, pureee'. Return sauce to
pan. Heat to boiling, covered, stirring occasionally to keep it from
burning. The sauce will darken as it cooks. (Since the sauce splashes
a good deal keep it covered while it cooks to keep it from burning the
cook.) Reduce to simmer, cook about another 45 minutes, stirring
occasionally, keep covered. Remove from heat; let stand several hours
at room temperature, to blend the flavors before serving.
Makes about 3-1/2C of sauce.
===
Lynda Harrill, p.24 (C) 1990
"Serves 12 unless Roy's Invited (Southern recipes at their
best)" (A Perigee Book)
Dry rubbed ribs
"Some folks insist on rubbing their ribs. Sounded a little
kinky to me, but I was willing to give it a try and we were pleasantly
surprised. This approach entails rubbing the slabs with dry spices and
seasonings before the cooking. The barbeque sauce is only used very
late in the process. Anyway, as long as it's pork and it's not
overcooked, you can't miss!
Serves 4.
Dry rubbed ribs
1/4C fresh ground black pepper 1/4C granulated brown sugar
1/4C sweet paprika 1T garlic powder
1t cayenne 1/2 Coleman's dry mustard
4 slabs (4 to 5 lbs) baby back ribs, cut in half
Combine all dry ingredients and blend well. Sprinkle on meat and rub
in before cooking. Let ribs rest while the oven is preheating.
Place slabs, meat side up, in a large foil-lined baking pan and
cook for 1-1/2 hours in 300F oven or on your gas grill. Turn once
about midway through cooking time.
Baste with barbeque sauce. Prepare for finishing ribs. This can be
done under the broiler in the oven or on the grill. Under each option
(I recommend the grill), cook until ribs are charred to your liking,
turning only once.
Broiler:
Remove ribs from baking pan and drain off drippings. Place rack in pan
and place ribs on rack. Baste with additional sauce and broil for a few
minutes on each side.
Grill:
Right after you put the ribs into the oven to bake, light your
charcoal. If you're using a gas grill, preheat for 15 minutes before
ribs come out of the oven. Use hickory chips (soaked in water for 30
minutes) if you want a smokier flavor. After the ribs are baked in
the oven, baste them with additional sauce. Throw 'em on the grill
and cook 5 to 10 minutes on each side. Watch for flare-ups or your
ribs may be too charred. If that happens, wrap them carefully, pack in
dry ice and send to Roy via Federal Express. He'll let you know if
you've overdone it. Sorry, no returns.
===
Lynda Harrill, p.24 (C) 1990
"Serves 12 unless Roy's Invited (Southern recipes at their
best)" (A Perigee Book)
Carolina Gold
If you like to make your own barbeque sauces, you'll enjoy adding this
one to your repertoire. It's mustard-based, not the standard
tomato-based sauce that dominates barbeque saucedom. In South
Carolina, from Charleston to Columbia, mustard-based sauces are the
norm. Even Roy was skeptical at first. But after one taste, he knew
he had found "barbeque sauce heaven." If you don't have time to
prepare your own, Melvin's or Maurice's mustard-based sauces will do
just fine.
Carolina Gold
Makes about 2C.
1-1/2C French's prepared mustard 5T brown sugar
4T tomato paste 3T apple cider vinegar
1T Worcestershire sauce 1/2t cayenne
1/2t black pepper 1/2t garlic powder
Combine all ingredients in a saucepan and simmer for about 5 minutes to
dissolve sugar. Remove from heat and let cool before using.
Refrigerate leftover sauce in an airtight container. Important
tip: Don't overcook!
===
Ma Woods 10/8/90
(Adapted from: p. 24; "Serves 12 unless Roy's Invited (Southern
recipes at their best)", by Lynda Harrill)
(Great stuff!)
Dry rub
(For 4lbs meat or ribs, this was first used on a chicken.)
Mix thoroughly (the sugar will lump):
1-1/2t dark brown sugar 1-1/2t sweet paprika
1/2t ground black pepper 1t garlic powder
1/4t cayenne pepper 1/4t dry mustard
1t onion powder 1/4t ground turmeric
Use: Wash your bird (meat, ribs). Rub this mixture into the
meat inside and out, set aside while you heat the oven (grill). Cook
chicken at 350F 45-60 minutes or until done.
===
Babs Woods Oct. 16, 1990
Rib Rub with a Mexican influence
("Tex-Mex rib rub")
Combine in a small bowl:
2T sweet paprika 1/2t black pepper
1/2t cayenne 1t dry mustard
1T brown sugar 2T chili powder
1t garlic powder 1t ground cumin
1t onion powder 1t ground achiote seeds
Use on about 2lbs meat. (Recipe can be doubled, for 4 lbs. of
meat or ribs.) Bake, roast, grill, whatever, until meat is properly
cooked. Store dry rub in screwtop jar until use.
===
Enjoy!
-babs