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Saturday, September 20, 2003


When discussing barbecue ribs, it seems like everyone's an expert these days. Apparently, New Yorkers can now be added to the list of experts. NYTimes: At Long Last, Real Barbecue Makes a Stand in Manhattan. Oddly, Chicago didn't get a mention in the article. A so called expert had this to say:

Barbecue sauce, while it has a place at the table, does not make barbecue barbecue.

Ha! You haven't tasted my barbecue sauce, baby. Yes, I have my own secret recipe for barbecue sauce. All I'll say is that involves mass quantities of Brooks Catsup (note the spelling, note the bottle).

After reading this, I'm suddenly starved for ribs. Potato salad. Watermelon. Stop it! Stop looking at me like that.

Posted by Marie at September 20, 2003 11:32 PM


OH gee thanks.. Now Im craving pork ribs.

Posted by: Tudy at September 21, 2003 9:57 AM

Me too. That sounds absolutely delicious right now. Maybe I can talk Jessica into getting some BBQ somewhere for dinner tonight. Yum!

Also, I would like to request a batch of your special sauce, please...

Posted by: Jeff at September 22, 2003 10:56 AM

I thought barbecue was more how the meat was cooked (relatively low heat) than the sauce on top. Whatever it means, I now have a serious craving for ribs and I'm all alone in a hotel room in Tucson with no idea where (or if) they're available.

Posted by: Kem White at September 22, 2003 11:25 PM

I was being serious about the sauce! I'm making ribs tonight for dinner, and I was wondering about a good sauce recipe. To me, I really think the sauce makes the BBQ, even if that opinion is not shared by "experts."

How does the one below sound to you? Any suggestions on improvements? If you have time to send me an email before 5:00 today, I would be forever grateful!

3/4 cup maple syrup
1/2 cup light molasses
1/3 cup honey
1/4 cup malt vinegar
1/2 cup white vinegar
2 cups of ketchup
1 tablespoon Worcestershire sauce
3 tablespoon soy sauce
1/4 cup fresh lemon juice
6 drops of Tabasco sauce
3 teaspoons of fenugreek
6 Teaspoons sweet paprika
2 Tbs cornstarch
1/4 cup water

Add liquid ingredients, except the water, to sauce pan. Simmer these ingredients for 15 minutes or until all ingredients have blended. Sift in fenugreek and paprika. Stir while spices are blending into sauce.
Bring sauce to slow rolling boil. Then add cornstarch and water to sauce. Continue to simmer until sauce has thickened.

Sauce is great on pork, beef, lamb, chicken or anything you desire. This sauce is also a great marinade when used with citrus juice base!!!

Posted by: Jeff at September 26, 2003 1:24 PM

Jeff, I just sent you an e-mail. Bill to follow.

Posted by: Marie at September 26, 2003 1:59 PM