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Thread: My rib glaze

  1. #1
    Goomba Guest

    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!?

  2. #2
    Dimitri Guest

    Default Re: My rib glaze


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  3. #3
    Dimitri Guest

    Default Re: My rib glaze


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  4. #4
    hahabogus Guest

    Default Re: My rib glaze

    Goomba <[email protected]> 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




  5. #5
    hahabogus Guest

    Default Re: My rib glaze

    Goomba <[email protected]> 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




  6. #6
    Goomba Guest

    Default Re: 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!

  7. #7
    Goomba Guest

    Default Re: 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!

  8. #8
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------



  9. #9
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------



  10. #10
    Goomba Guest

    Default Re: 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?

  11. #11
    Goomba Guest

    Default Re: 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?

  12. #12
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------




  13. #13
    Wayne Boatwright Guest

    Default Re: 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.
    -------------------------------------------




  14. #14
    Dave Bugg Guest

    Default Re: 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



  15. #15
    Dave Bugg Guest

    Default Re: 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



  16. #16
    Gregory Morrow Guest

    Default Re: 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



  17. #17
    Gregory Morrow Guest

    Default Re: 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



  18. #18
    Melba's Jammin' Guest

    Default Re: My rib glaze

    In article <[email protected]>,
    Goomba <[email protected]> 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

  19. #19
    Melba's Jammin' Guest

    Default Re: My rib glaze

    In article <[email protected]>,
    Goomba <[email protected]> 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

  20. #20
    Melba's Jammin' Guest

    Default Re: My rib glaze

    In article <1CF_j.4681$%[email protected]>,
    "Gregory Morrow" <[email protected]> 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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