Yield: 1 Servings
|1 cup||Peanut oil|
|¼ cup||Minced celery|
|½ cup||Minced onion; (Yellow)|
|2 tablespoons||(heaping) minced garlic|
|1½ cup||Tomatoe juice|
|½ cup||Yoshidas Terriyaki sauce|
|¼ cup||Lemon juice|
|2 tablespoons||Brown sugar|
|4||Bouillion cubes; (beef)|
|¼ cup||Reno Red chile powder|
|1 tablespoon||New Mexico light chile powder|
|2 cups||Apple juice|
|2 teaspoons||Chinese hot mustard; (dry)|
|3 teaspoons||Balsamic vinager|
Well the porch has been making me hungry so figuired I best fire up the Q.
Got Paul Kirks, Championship Barbacue sauce book and some pork ribs together and made a Rub, Mop and finishing sauce. Had 8 lbs of ribs already cut individually. Made paul kirks Power Rub and applied to ribs and put in frige for three hours. Started cooker and kept it at 150 degrees. Put Ribs in cooker and as Paul says let them cook for awhile as will seal the rub in. Next I built really my first real mop.
Simmered "A" for 15 minutes and added the following "B" ingredients.
Brought to a boil and then let simmer for 1½ hours Turned up the heat to 230 degrees and moped every half hour for I think 3 hours few beers by then. So now for my finishing sauce I had maybe half of mop left and added, ½ cup honey and a ½ cup maple syrup. Turned up heat to 260 degree and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor WOW.
Posted to bbq-digest by Don Havranek <phl3871@...> on Feb 15, 1998