Spicy-barbecue Sauce, Barbecued Spareribs, and Homemade Tomato Catsup

Spicy Barbecue Sauce

Make a double recipe and freeze for another barbecue.

1½ cups Homemade Tomato Catsup.

1½ cups finely chopped onions

6 tablespoons dark brown sugar

6 tablespoons L & P Worcestershire sauce

¼ cup white vinegar ½ teaspoon dry mustard

2 tablespoons balsamic vinegar

¼ cup Dry Apple, Apricot or Peach Wine

½ teaspoon cayenne

1 teaspoon of good quality sea salt

½ teaspoon ground black pepper

Prepare the homemade catsup (may be prepared in advance). Measure out 1 ½ cups catsup and place in 3-quart bowl. Chop onions (may be done in food processor) and add to catsup. Add remaining ingredients and mix well.

Great for Barbecued Spareribs

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Barbecued Spareribs


4 – 5 pounds of pork spareribs, trimmed of excess fat. Cut into relatively equal pieces

1 750 ml bottle of Dry Apple, Apricot or Peach Wine

 Spicy Barbecue Sauce

Place ribs in large enough pot with a lid.. Pour the Ginger Wine over the ribs to cover. You may need to boil the ribs in two batches to be able to cover them. Bring to a boil and cover. Reduce heat to simmer the ribs for 15 minutes. Remove ribs with a slotted spoon to a bowl and cover them with barbecue sauce. As the ribs cool, they absorb the sauce. Allow to rest for at least 30 minutes.

Method of barbecuing:

On grill – Get the coals hot and grill 10 minutes per side, basting ribs with barbecue sauce left in the bowl.

Broil: Preheat the broiler to 450° F. Place in single layer on broiler pan. Baste ribs with barbecue sauce left in the bowl. Cook 10 minutes per side, basting ribs when ribs are turned.

Bake: Preheat the oven to 400° F. Adjust rack in the middle of the oven. Place a layer of barbecue sauce in baking ban. Arrange the ribs fleshy side up in the sauce and slather with more sauce. Bake uncovered for 20-30 minutes. Ribs are done when meat shows no resistance when pierced with skewer.

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Homemade Tomato Catsup

Not your usual catsup.  It is well worth the effort.  It is rich, robust, and tangy.  When tomatoes are freshly harvested and plentiful, Anine makes 6 times this recipe.  She “cans” the catsup in canning jars and “water-bath” processes the pint jars for 30 minutes. Half-pint jars are processed for 20 minutes, pint jars are processed for 30 minutes, and quart jars for 45 minutes.  If you are unfamiliar with the canning process, refer to the “Ball Blue Book” or Kerr guides to home canning for processing instructions.

6 lbs firm ripe tomatoes

⅓ cup pickling spice mix

2 cups finely chopped onions

1 ½ teaspoons of good quality sea salt

1 tablespoon finely chopped hot peppers

½ teaspoon ground black pepper

1 ½ cups brown sugar

½ teaspoon cayenne (optional)

1 ½ cups distilled white vinegar

Wash, core and cut the tomatoes into quarters, or eighths for large tomatoes. Place all the ingredients into a 6 –8 quart enameled, glass or stainless steel pan. Bring to a boil over medium-high heat. Stir until sugar dissolves. Lower heat to keep mixture simmering. Leave pan uncovered until thick enough to spatter. Stir often, to prevent sticking. If you can’t stay at the stove, then partially cover and reduce heat to the lowest setting. The catsup should be thick enough to hold it’s shape in the spoon. It should be thicker than commercial catsup, but not as thick as tomato paste.

Cool and process about a cup of the catsup at a time in a blender at high speed, until smooth. Or, press the catsup through a food mill or through a fine sieve, pressing with the back of a spoon to extract as much pulp and juice as possible. Discard the large pieces of pulp and spices remaining in the sieve.

Cool and cover tightly. Refrigerate until ready to use. Stored tightly covered, the catsup will keep safely for about one month.

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