From the upcoming book “Eccentric Kitchen” by Kaden Harris, wending its way to Amazon.com in late 2014.
This Is Unexpected Sauce
Here’s one ya don’t see every day… tomato-free bar-b-q sauce. This yields about 2 cups of thick sauce; that’s enough for 5-6 pounds of really messy pork ribs.
Wot You Need:
5-6 pounds of pork spareribs
1 pound shallots
1 each: red, green, yellow pepper
4 cloves of garlic
1/2 cup brown sugar
2/3 cup red wine vinegar
1 Tbsp salt
1 tsp smoked paprika
1 tsp ground cumin
1 Tbsp soy sauce
1 Tbsp Worstershire sauce
1 Tbsp balsamic vinegar
1 Tbsp black pepper
1 Tbsp chili Power
Dash of ground cloves
Slice ‘em into conveniently sized slabs, and parboil them for an hour or so in lightly salted water with half a dozen bay leaves… you want the meat to be *just* starting to fall off the bones.
Drain when done, and immediately paint them heavily with the hot sauce of your choice. I like Texas Pete’s, and think Sriracha is a crime against nature.
So sue me.
As the meat cools, it’s gonna soak up the hot sauce like crazy, so feel free to re-apply as needed. Cover and refrigerate while you make the sauce.
Slice the shallots. Sweat ‘em at low, low heat in 3 tbsp olive oil ’til they start to caramelize. Don’t panic if this takes a while, because it’s totally worth the wait.
|While you’re waiting, char the peppers over a gas flame, then seed, de-pith, and dice the little buggers up.Mince the garlic while you’re at it… knifework is fun.|
|Add the peppers, garlic, salt and brown sugar to the shallots, then increase heat to medium for 5 minutes. Keep them in motion while the shallots darken a whole bunch more,Add the red wine vinegar, bring to a boil for a minute or two, then remove from heat.Let it cool for 10 minutes.
Have a cocktail, and try to remember where you last saw the lid for the blender.
|Into a blender with it. Set the controls to ‘Obliterate’, and have at until smooth(ish).You may find the resulting puree unsettling in both colour and texture. It tastes and smells terrific, though, so work through it, you brave little soldier.|
|Pour the lot of it into a saucepan at low heat, and add the spices.By this time the consistency should be starting to resemble a volcanic mud pit in texture, temperature, sound, and behaviour; a splash guard on the pot would not be an unwarranted precaution.
Simmer, stirring regularly, for half an hour or so, during which time the sauce is gonna darken to a nice, deep brown.
|Now, I’m not gonna pretend to tell you how to grill… You’re likely way better at it than I am, because I am Canadian and actually call the process ‘barbecueing’. I’ll let Popsy explain:”We are finishing the parboiled ribs on the grill to get that delicious char and caramelize our sauce.First, oil your grill rack so the ribs don’t stick. Make sure your coals are at a relatively low temp (no open flames). Gently apply the ribs to the grill bones-side down and get a nice char on them with the lid closed (this takes about 4-5 minutes on each side, depending on your grill temp). Flip the rack so it’s meaty-side down and apply sauce to the now-charry bones side.
Then, after the meat side is charred, flip the ribs again so the meat side is back up and apply a thick coat of the sauce. When the bones side is caramelized, flip the meat side down to finish that side. When both sides are sauced and caramelized, immediately remove the ribs to a festive serving platter. Do not overcook or they will become tough and dry. The ribs should not be on the grill for more than 10-15 minutes total.”
I know, right?
Anyway, treat this sauce like you would any other bar-b-q sauce. The sugar content is a bit lower than you’re likely used to, so you have a bit more leeway to flirt with the neighbor before things start to char up.
|In this case, I opted for bacon wrapped corn and grilled asparagus as sides…
Food styling by Mrs. Cecilia ‘Popsy’ Tidswell-Sooke.