SECRET SAUCE
1 bottle ketchup, 32 ounce large size, (heinz is my fa
2/3 small jar prepared yellow mustard (ie. fr, ench's)
1/2 lb dark brown sugar
1/3 large onion, chopped coarsely
3 tbsp distilled white vinegar
2 large lemons, sliced
1 tabasco hot sauce to taste (3 drops, to 1/2 ts)
1 ground black pepper to taste (lots, of it)
1 no salt (plenty in the ketchup)
Directions
Preparation time: 1/2 day, but constant attention is not required.
Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the
lemon. Do not allow to scorch. Remove from heat and set aside.
Broil the ribs flesh side up until browned. Turn and cook flesh side
down, brown again. Now brush both sides with some of the sauce and
cook on each side for five minutes. Do not let them burn or blacken!
The RIBS at this point look good, but they are still raw.
Cut the ribs apart and dip each rib in the sauce. Pile the ribs high
on a full-sized oven broiler rack and pan, and pour any remaining
sauce, less a cup or so, over the ribs.
Cover the ribs with heavy-duty aluminium foil, tucking in around the
outside edge of the pan to make an airtight container. Cook in the
oven at 325F for 2 hours.
Remove from oven and open very carefully. Beware the live steam that
will rush out. Allow to sit, opened for a few minutes.
The end result is smoked, steamed, tender meat which falls from the
bones. All fat is rendered and drains into the pan.
Use leftover sauce when warming over the second day.
SAUCE VARIATION: Molasses, tomato paste, onion, spices
Unfortunately I don't have anyplace to grill outdoors so can first
part of the recipe (which calls for outdoor grilling) be substituted
by putting the ribs in the oven?
Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok.
When very hot, add ribs in small batches and fry until brown and
crispy, about 5 minutes. Remove and drain.
[They are absolutely delicious at this point. Once I forgot to make
the sauce until I was half done eating the ribs! They're great served
at this point with various Chinese dips ++mustard with a dish of
chopped scallions, hoisin sauce, chili sauces, etc. S.C.]
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
San Francisco Chronicle, date unknown...
I have never tried that, but I suspect a compromise could be worked.
Most of the actual cooking occurs during the oven portion. The
purpose of the outdoor grilling is to both sear and seal the meat,
and impart the unique flavor of barbecue to the ribs by exposing it
to the smoke created when the drippings from the meat vaporize on the
hot briquets. An additional (and desirable) flavor is also imparted
to the meat if real charcoal briquets are used.
The addition of the "Secret Sauce" during the last portion of the
outdoor phase also contributes to the taste.
As a non-outside alternative, I would suggest oven broiling of the
ribs as a substitute for the outdoor searing. During the final
portion, the coating of the slabs could still be done (the 5 minutes
per side part).
To possibly aid in giving a barbecue-like flavor, a drop or two of
liquid smoke could be added **only** to the small portion of the
sauce that is used to coat the ribs during the searing process.
There's a possibility the time under the broiler may need to be
shortened when compared with the outside method.
Liquid smoke is a very potent ingredient, and I have never found it
satisfactory for my own use. Obviously, some must, as it is still
sold. As a rule of thumb, I would advise forgetting about the amount
recommended for use on the bottle, and if in doubt, "use less". Then,
following the oven broiling, you can continue by cutting the ribs
apart, and continuing by the recipe.
Posted by Stephen Ceideberg; October 5 1992.
Servings: 1 servings
Authentic Southern Style Barbecued Ribs (Secr Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Southern
The History of Recipes
Food historians have traced the existence of recipes far back into antiquity, in truth as far back as pharonic Egypt, and maybe further still. Interesting though that is, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs made use of many different aromatic flavours, including some familiar names for example bay, fennel and parsley. As our culinary historical trip moves on a few more years we find two books published in the 14th Century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but rather recipes for the types of food prepared for the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including coriander, basil and rosemary. These new foods and tastes prompted an outbreak in books on cooking, the majority of which are now in private libraries. By the arrival of the 20th century, cook books are starting to become popular as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Authentic Southern Style Barbecued Ribs (Secr recipe.
