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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Newsday's Parents & Children, June/2006 from Steven Raichlen's Raichlen on Ribs cookbook. Sounds interesting and delicious but haven't tried it yet. Guessed yield and time to make! Ingredients:
1 cup tomato sauce |
1/4 cup molasses |
1/4 cup distilled white vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons brown sugar |
2 tablespoons dijon mustard |
1 -2 teaspoon tabasco sauce |
1 1/2 teaspoons liquid smoke |
1 teaspoon vanilla extract |
kosher salt, to taste |
ground pepper, to taste |
Directions:
1. Combine tomato sauce, molasses, vinegar, Worsestershire sauce, brown sugar, mustard, Tobasco, liquid smoke, vanilla extract and 1/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat.
2. Reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes.
3. Taste for seasoning, adding more liquid smoke, salt and pepper as needed.
4. Let sauce cool to room temperature before serving. Keep in a well sealed container in refrigerator for up to several weeks. Makes enough for 4 lbs. ribs.
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