What’s Cookin’ Recipes from Alec Naman
Smoky Barbecue Sauce
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 cups ketchup
3 tablespoons packed dark brown sugar
1 tablespoon cider vinegar
1 tablespoon molasses
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon sweet smoked paprika
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
Heat the oil in a medium saucepan over medium heat. Add onion and garlic; cook stirring occasionally, until softened, 3-4 minutes.
Add the ketchup, brown sugar, vinegar, molasses, chili powder, dry mustard, paprika, ginger, and cayenne; bring to a boil,
reduce heat to low, cover and simmer until thickened, 10-12 minutes.
Makes 8 Servings
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Bourbon Glazed Baby Back Ribs
5 tablespoons Honey
1/4 cup bourbon
1½ tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1½ teaspoons mild flavored (light) molasses
1½ teaspoons soy sauce
1½ teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek [Indonesian hot chili paste])
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 ¼ to 2 ½ pound racks baby back pork ribs
1 cup unsweetened pineapple juice
Whisk first 11 ingredients in small bowl.
(Glaze can be made 1 day ahead; cover and refrigerate)
Preheat oven to 350˚F.
Place long sheet of heavy duty foil on each of 2 large rimmed baking sheets.
Sprinkle rib racks on all sides with salt and pepper.
Place 1 rib rack on each foil sheet.
Fold up sides of each foil sheet around rib rack to form boat like shape.
Pour 1/2 cup pineapple juice over each rib rack.
Fold up foil to seal packets.
Bake until ribs are tender, about 1 hour.
Remove ribs from foil packets.
Transfer to roasting pan; pour any juices from foil over and cool.
(Can be made 1 day ahead; cover with plastic wrap; refrigerate)
Prepare barbecue (medium heat).
Cut each rib rack in half.
Grill until browned, brushing frequently with glaze and turning often, about 10 minutes.
Cut racks between bones into ribs.
6 Servings
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Dry Rub for Beef, Pork or Chicken
Makes about 5 tablespoons
2 teaspoon minced, dried thyme
2 teaspoon cayenne pepper
2 teaspoon sage or rosemary
2 tablespoons garlic powder or granulated garlic
2 teaspoon crushed fennel seeds or coriander seeds
2 tablespoons ground black pepper
2 tablespoons coarse salt
Fresh Herb Rub for Beef or Pork
Makes about ½ cup
1 tablespoon minced garlic
1 tablespoon toasted, crushed cumin seeds
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
Posted by Sean Sullivan on 08/13 at 07:59 AM Permalink
