Title: Routh Street Restaurant B-B-Q Sauce
Categories: Sauce
Yield: 20 Servings
1 Tomato; small, quartered
1 Onion; small quartered
1 Stalk celery
1 Red bell pepper; halved and
-seeded
2 Cloves garlic; whole
1 Turnip; small, quartered
1 Dried Ancho chiles; small,
-halved and seeded
1 Serrano chile; halved and
-seeded
2 Dried Chipotle chile; halved
-and seeded
2 c Chicken stock; or veal stock
2 c Beef stock; or veal stock
2 ts Dry mustard
1/3 c Raspberry vinegar
1/3 c Light brown sugar
1/2 c Catsup
Salt; to taste
Date: Sat, 24 Feb 1996 22:16:21 -0500
From: Walt Gray
Subject: Re: Does anyone have a recipe for killer ribs?
Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients
to a medium saucepan with the stock. Bring to a boil and reduce the liquid
by at least one third. Wisk in the mustard, strain and set aside.
In a small saucepan, whisk together the sugar and vinegar. Bring to a boil
and continue cooking until the mixture becomes syrupy, about 3 minutes. Add
to the strained stock and whisk in the catsup. Strain the sauce through a
fine strainer and season with salt to taste. 20 Servings.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive, http://www.erols.com/hosey.