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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: In a large heavy saucepan over medium heat, saute onions and garlic in the
oil along with a pinch of salt and pepper. Cover and cook, stirring
frequently, until the onions are soft, about 10 minutes. Stir in the green
pepper and cook a few minutes more. Stir in the mustard, chili powder,
paprika and cayenne. Cook for 1 minute more, stirring to coat the onions
and peppers. Add the remaining ingredients and stir until everything is
well blended. Bring to a boil and reduce to a simmer, and cook for 25
minutes, or until the mixture has thickened but can still be poured. Add
water, if it sticks during cooking. Taste for salt, pepper and /or hot
sauce.
The sauce can be stored, covered in the refrigerator for up to 1 month.
Ribs:
Bake 350* for 1 1/2 hours covered.
Contributor: "Meat" cookbook
Preparation Time: :45
| Ingredients:
1 Dash(s) tabasco
2 Tablespoon(s) molasses
1/4 Cup(s) dark brown sugar
1/2 Cup(s) bourbon
1 Cup(s) beer
2 Teaspoon(s) liquid smoke
1/4 Cup(s) cider vinegar
1/4 Cup(s) worcestershire sauce
2 Cup(s) ketchup
2 Teaspoon(s) cayenne
1 Tablespoon(s) paprika
1 Tablespoon(s) chili powder
2 Tablespoon(s) dry mustard
2 Teaspoon(s) cumin
1/4 Cup(s) green pepper; diced
1 Tablespoon(s) garlic; minced
2 Cup(s) onion; diced
2 Tablespoon(s) oil |
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