Monday, January 23, 2012

Stick to Your Ribs Supper


It's Monday, you're bone tired and wanting something nourishing with a bit of a kick for dinner. Something to satisfy you after a long day or two in the field, zombie attacks or a list of weekend honey do's and chores, which may have included tree stump removal (note to self, C4 may work better than in-laws bush hog), scraping wallpaper in the guest room and finally, escaping to do more important things like determine if indeed your electric garage door is strong enough to lift an inline six cylinder engine out of a vehicle.

If you'd made this sauce over the weekend instead of that wallpaper scraping thing and let it sit, you'd be in business. It's a sweet yet smoky sauce that is worth the patience to let it sit 24 hours before you eat it.


Gnaw on the Bone Barbecue Sauce. (click on the photos to enlarge)

The recipe can be halved for smaller households.

1 extra large Walla Walla sweet onion, minced
8 cloves garlic, minced (you can used the pre-minced in the jar)
1 and 1/2 cups Bourbon (I know you're just cooking with it, but use a good quality one)
1 teaspoon ground black pepper
pinch of cayenne pepper
1 tablespoon salt
2 cups tomato sauce
1/2 cup tomato paste
2/3 cup plus 4 tablespoons (not quite a cup total) apple cider vinegar
4 tablespoons liquid smoke flavoring
1/2 cup Worcestershire sauce
1 cup packed brown sugar
1/3 cup honey
1/8 teaspoon dry mustard
1 teaspoon Scoville Brothers Heavy Metal Heat Hot Sauce

Directions: In a large skillet over medium heat, saute the onion until it caramelizes and just starts to turn golden brown (about 5 minutes). Add in garlic and bourbon and simmer on low 10 minutes, stirring occasionally. Mix the remaining ingredients, turn up heat just past low, towards medium and just until it comes to a slow boil (careful not to scorch as it does have a high sugar content). Reduce heat back to low and simmer for 20 minutes, again stirring occasionally.

Let it set 24 hours before serving. (Right after cooking it will be too sweet, too smoky, but after it sits - oh my, it's get your fingers out of that!) This sauce gets its complexity over time and is awesome after sitting a day. It does well on a grill as the sugars in it do this mind meld thing when exposed to flame that will have you you going back for seconds. But for winter, pour it over some ribs or chicken in a crockpot and let it cook on low all day.


Add some garlic mashed potatoes with some smoked cheddar and some carrots for crunch and it's a meal well worth the wait.

10 comments:

  1. Sauce? Chicken? Crock-Pot?

    I'm in!

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  2. OMG! The last of the pork from the pig is in the freezer. I will have to take some of it out now.....

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  3. Will you make that next time you come home to visit?

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  4. Hey! You're back! Wonderful!

    Good looking recipe. I'll have to try that!

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  5. You are NOT helping my waistline at all. Not that it's your job, but still...

    Yum!

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  6. All I can focus on are the words bourbon and smoked cheddar. I think that is what I need to eat for lunch NOW and add the rest for dinner later ;)

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  7. "...determine if indeed your electric garage door is strong enough to lift an inline six cylinder engine out of a vehicle."

    LMAO!

    Still loving your blog; thanks so much for sharing.

    Kelly

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  8. Doesn't look too terribly terrible, comparatively speaking, I guess.................

    So, the MMD Maple Apple Moxie BBQ Sauce ran out?!

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  9. Dave - yes, I've made my own version of your recipe, close but not quite as good but good enough I gave a few jars as gifts last year. This is decidedly zippy. I liked it.

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