Jet Gorgon Posted March 7, 2007 Share Posted March 7, 2007 Try and suck up as I may, Buckwheat will not divulge the secret ingredients of his family recipe for rib dribs. I have tried many recipes, but nothing really grabs my fancy. I heard tamarind and soya/worchester sauce are key, but do you TV chefs have one to share? I want to bake the ribs. Link to comment Share on other sites More sharing options...
leisurely Posted March 8, 2007 Share Posted March 8, 2007 Try CDkitchen.com. Someone else posted the address on here, maybe Buckwheat himself. It has a load of copycat recipes, maybe you'll find the one you need. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 8, 2007 Author Share Posted March 8, 2007 Tks, Leis, but the TV chefs do come up with some good recipes, like your chicken, cream, tarragon. Maybe I can smoke one out of BW. Link to comment Share on other sites More sharing options...
autonomous_unit Posted March 8, 2007 Share Posted March 8, 2007 Not a recipe, but... I was cooking down some blueberries once for a dessert sauce and it struck me that the unsweetened sauce would make a great base for a bbq sauce. It was very rich and fragrant and almost smoky tasting after simmering for about 5-10 minutes, and I could just imagine it with some chili powder and black pepper... but then I went on to drizzle the blueberry goo on a pastry and never got around to experimenting. Link to comment Share on other sites More sharing options...
Tywais Posted March 8, 2007 Share Posted March 8, 2007 I make a batch and keep in the refrig and use on about everything (pork, chicken, beef). I use a pastry brush to 'paint' it on or you could marinate in it for a couple of hours. Heinz or A-1 Steak Sauce & Kikkoman Soy Sauce mixed 50-50 Salt Garlic powder (generous amount) Black Pepper (a fair amount depending on how spicy you like it) Powdered red chili pepper (same as above) McCormick Barbecue Seasoning (mixed spices) The garlic powder can be difficult to dissolve so I use a container with a tight lid and shake the h3ll out of it until everything is well mixed. Can't give you the amounts of the above, I just put in what 'feels' right so some experimenting may be necessary. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 8, 2007 Share Posted March 8, 2007 (edited) I always use the old classic that I got from a friend many years ago dat his mama had taught him...basic ingredients: tomato catsup and distilled white vinegar in 2:1 then any unrefined sugar to taste, the more unrefined the better fer de molasses taste, heat inna sauce pan an' stir slowly...then, tabasco, LIQUID SMOKE!!! and whatever else strikes yer fancy. This has always gone down a treat with bbqed meats an' highly popular at tutsi's epic california bbqs...never have used it in de oven. When on de bbq grill only add at the last as wid de sugars involved it will burn if left too long on de heat...never to use as a marinade... Edited March 8, 2007 by tutsiwarrior Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 8, 2007 Share Posted March 8, 2007 Ms JG, I'd say for oven roasted ribs best to marinade in sum kinda soy sauce/onion/ginger/garlic concoction then put in de oven covered wid foil, den baste wid tutsi's (or others) bbq sauce fer de final 15-20 minutes ob cookin'...also, best to remove the membrane on the inner side ob de ribs and scrape off sum ob de fat underneath...ribs got plenty ob fat anyway... ye can also parboil de ribs den bbq usin' a covered arrangement like a webber or one ob dem split oil drum arrangements...good smoky aroma... an' we are talkin' PORK RIBS ain't we??? any other kinda ribs I wouldn't give to a pig... bon apetit... Link to comment Share on other sites More sharing options...
aussieinor Posted March 9, 2007 Share Posted March 9, 2007 With marinade for the ribs we make we use the following: BBQ Sauce Worcestershire Sauce Salt/Pepper Tobasco (very little amount) Honey Hot water Strawberry Jam. DELICIOUS! Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 9, 2007 Author Share Posted March 9, 2007 Thanks, all. What do you think of this one? Emeril's Baby Backs 2 racks baby back pork ribs, about 4 pounds, each cut in half 2 tablespoons Emeril's Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. 1 (12-ounce) bottle dark brown ale 4 cups ketchup 1 cup finely chopped yellow onions 1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses 1/2 cup dry red wine 2 tablespoons fresh lemon juice 2 tablespoons Creole or other spicy whole-grain mustard 2 tablespoons dark brown sugar 1 tablespoon minced garlic 1 tablespoon minced jalapeno peppers 1 tablespoon Worcestershire sauce 1 teaspoon or other hot pepper sauce 1 teaspoon salt 1/2 teaspoon cayenne Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with cover with foil. Roast for 2 hours. Preheat the grill. Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Remove the ribs from the oven and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. http://www.foodnetwork.com/food/recipes/re...6_24252,00.html Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 9, 2007 Share Posted March 9, 2007 sheeeeit...seems to me that ye could get the desired result wid a lot less effort... Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 9, 2007 Author Share Posted March 9, 2007 sheeeeit...seems to me that ye could get the desired result wid a lot less effort... Ya, methoughts the same. Just wanted the sauce recipe for variations on what our TV chefs posted. I was sure I saw a recipe somewhere with tamarind in it...I think I'll do as you suggested, Tutsi: boil em first and then bake and then add sauce and braise. I know my sis has a recipe that uses canned peach/apricot syrup instead of sugar. Link to comment Share on other sites More sharing options...
wolfmanjack Posted March 10, 2007 Share Posted March 10, 2007 I make a batch and keep in the refrig and use on about everything (pork, chicken, beef). I use a pastry brush to 'paint' it on or you could marinate in it for a couple of hours.Heinz or A-1 Steak Sauce & Kikkoman Soy Sauce mixed 50-50 Salt Garlic powder (generous amount) Black Pepper (a fair amount depending on how spicy you like it) Powdered red chili pepper (same as above) McCormick Barbecue Seasoning (mixed spices) The garlic powder can be difficult to dissolve so I use a container with a tight lid and shake the h3ll out of it until everything is well mixed. Can't give you the amounts of the above, I just put in what 'feels' right so some experimenting may be necessary. I tried this one last night with the A1 Steak Sauce. I also added tabasco and used fresh garlic instead of the powder. It was very good. Link to comment Share on other sites More sharing options...
Tywais Posted March 10, 2007 Share Posted March 10, 2007 I tried this one last night with the A1 Steak Sauce. I also added tabasco and used fresh garlic instead of the powder. It was very good. I'll have to try the tabasco sauce, seems several recipes use it. How did you prepare the fresh garlic? Garlic press (juiced) or finely diced? Link to comment Share on other sites More sharing options...
jazzbo Posted March 10, 2007 Share Posted March 10, 2007 While catsup would seem to be universal in a BBQ sauce, anyone who has spent time in the Carolinas knows that catsup is forbidden. This from http://www.northcarolina.com/stories/bbq.html A word here about the sauce. There are two different styles of North Carolina Barbecue, Eastern and Western. In both cases the sauce is a vinegar-based concoction, heavily seasoned; the largest difference is that the Western, or Lexington style of barbecue adds a small amount of tomato-base to the sauce, and also roasts pork shoulders in preference to the whole hog. That's it. That's the difference. Yet these tiny differences have caused near blood feuds between proponents of the two different styles. In both cases the vinegar base is augmented by a variety of secret herbs and spices – some favorites are salt, pepper, red pepper, cayenne pepper, onion powder, garlic, nutmeg, molasses, whiskey, and brown sugar. The specific potion is often a closely held secret, or varies depending on the ingredients at hand, but the sauce is thin, unlike most commercial tomato-based barbecue sauces. No roaster in their right mind would put that sweet, ketchupy stuff on a perfectly good pig. Link to comment Share on other sites More sharing options...
pumpuiman Posted March 10, 2007 Share Posted March 10, 2007 I always use the old classic that I got from a friend many years ago dat his mama had taught him...basic ingredients: tomato catsup and distilled white vinegar in 2:1 then any unrefined sugar to taste, the more unrefined the better fer de molasses taste, heat inna sauce pan an' stir slowly...then, tabasco, LIQUID SMOKE!!! and whatever else strikes yer fancy. This has always gone down a treat with bbqed meats an' highly popular at tutsi's epic california bbqs...never have used it in de oven. When on de bbq grill only add at the last as wid de sugars involved it will burn if left too long on de heat...never to use as a marinade... I agree with this basic recipe....garlic, shallots, and lots of black pepper added as well. I would also add dried chili. Palm sugar would be a nice substitution for the usual brown sugar. The addition of vinegar is key in making bbq sauce. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 10, 2007 Author Share Posted March 10, 2007 I love you guys. All these hints and taste-true recipes and then Jazzbo comes up with a clan blood feud over BBQ sauce ingredients. Hatfields and MacCoys? Oh, wrong state. Kay, the rib party is postponed for a day, so I gotta figure out which recipe to use. If I f** up, I shall lay blame and the sword. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Author Share Posted March 11, 2007 Another rib sauce recipe saute chopped up onion and celery bit of lemon juice bit of brown sugar cup ketchup (catsup) or maybe tomato sauce bit of worchester sauce bit of dry mustard cup canned peach syrup mix together and bring to boil. Slather over parbaked/boiled ribs and grill. Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 thanks for that Jet, gonna try it over pork ribs tonight, we havin a few friends over for bbq Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Author Share Posted March 11, 2007 Please let us know how it turned out. Link to comment Share on other sites More sharing options...
jazzbo Posted March 11, 2007 Share Posted March 11, 2007 Dear Ms. Jet -- This is from where I learned how to cook: http://www.frenchlaundry.com/tfl/frenchlaundry.htm A typical menu: http://www.frenchlaundry.com/tfl/TFLMenu0605.pdf 3 stars in Guide Michelin (http://www.michelinguide.com/) And mustard-based BBQ sauce is sublime if done right. It is now time to check the souffle' -- for the next year or so. Link to comment Share on other sites More sharing options...
Pink Mist Posted March 11, 2007 Share Posted March 11, 2007 Please let us know how it turned out. will do mate Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 11, 2007 Author Share Posted March 11, 2007 Dear Ms. Jet -- This is from where I learned how to cook:http://www.frenchlaundry.com/tfl/frenchlaundry.htm A typical menu: http://www.frenchlaundry.com/tfl/TFLMenu0605.pdf 3 stars in Guide Michelin (http://www.michelinguide.com/) And mustard-based BBQ sauce is sublime if done right. It is now time to check the souffle' -- for the next year or so. Holy jetsam! Look at that menu...$175, 50 year old vinegar, puree spuds, boeuf something...so you do food history and cooking, too? Glad you are adding to the food forum, Jazzy! But 3 star Michelin...weeellllll, I gotta tell you, Tutsi's got 5. I bet you will both keep us drooling, healthy and fat. Link to comment Share on other sites More sharing options...
jbowman1993 Posted March 12, 2007 Share Posted March 12, 2007 My favorite - Stolen from ex US President LBJ's wife. 1/2 cup butter 1/4 cup lemon juice 1/4 cup vinegar 1/4 cup ketchup 1/4 cup worcestershire sauce dash of salt and pepper a teaspoon of tabasco salt dash of cayenne pepper Melt butter in saucepan, add lemon juice, vinegar, ketchup and worcestershire sauce. Bring to a boil, add seasonings, remove from heat, refrigerate for one to two days to develop full flavor. This is a table sauce, not a "mopping" sauce.. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted March 12, 2007 Author Share Posted March 12, 2007 txs, jbow; what does table sauce mean? Dip the ribs in after cooked? Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 12, 2007 Share Posted March 12, 2007 (edited) Dear Ms. Jet -- This is from where I learned how to cook:http://www.frenchlaundry.com/tfl/frenchlaundry.htm A typical menu: http://www.frenchlaundry.com/tfl/TFLMenu0605.pdf 3 stars in Guide Michelin (http://www.michelinguide.com/) And mustard-based BBQ sauce is sublime if done right. It is now time to check the souffle' -- for the next year or so. Holy jetsam! Look at that menu...$175, 50 year old vinegar, puree spuds, boeuf something...so you do food history and cooking, too? Glad you are adding to the food forum, Jazzy! But 3 star Michelin...weeellllll, I gotta tell you, Tutsi's got 5. I bet you will both keep us drooling, healthy and fat. yeah...tutsi's 5 star bistro, just up by de bus station in Songphinong/Bang Li (no wine list, lao khao an' bier Chang only...but lotsa sexy burmese waitresses ) waitress: mr tutsi, that fat falang over there just pinched my bottom; tutsi: doan worry aboutit babe, I'll kiss it an' make it better...an', while I'm at it...Nan: tutsi!!! stop that...we're outta liquid smoke! Edited March 12, 2007 by tutsiwarrior Link to comment Share on other sites More sharing options...
kalasin Posted March 12, 2007 Share Posted March 12, 2007 Oyestersauce Soyasauce Sugar Sliced garlic Mix together Put in the meat, ribs or what ever (must be pork) Wait for one hour BBQ Link to comment Share on other sites More sharing options...
aannee Posted March 26, 2007 Share Posted March 26, 2007 wow!!!!!! after trying different types of grillers atlast i found a great griller.Its all credit goes to http://www.homegrilling.com/ Using grillers such as the George Foreman Grill added a wonderful smell and taste to the foods we enjoy.Iam using many styles of grillers depending whether it may indoor grilling or of course outdoor barbecuing. If u are willing to have a tasteful dinners u can use my advice and have nice taste.http://www.homegrilling.com Link to comment Share on other sites More sharing options...
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