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About those ribs with the cherry stuff
In article >,
(MrAoD) wrote:
> Melba's Jammin' wrote:
>
> >Not the best idea I've ever had. The ribs were simmered to tenderness,
> >then grilled on a gas grill (Weber, if you must). The slopped the
> >cherry pepper stuff on for a couple minutes, both sides. Loser. The
> >cherry stuff desperately needed something besides 'sweet.'
>
> Didn't see the original recipe for the "cherry pepper stuff" but did
> you try adding some dry mustard or scotch bonnets to the "glop"? A
> dose of ground white pepper and simmering the mix works well too.
>
> OTOH you could take a leaf from la cuchina and add some vodka to the
> reserved glop for a dipping/spreading sauce.
>
> Best,
> Marc
No, my glop was cherry pepper jam with some too-loose cherry jelly
added. There was no recipe, just an idea. Close enough. <80-)
Slopping it on ribs seemed like a good idea at the time. I've put pix
on my website: <www.jamlady.eboard.com>
I've been pouring the remaining mixture (no, NOT what's in that bowl) on
cream cheese and spreading it on a cracker. Could be worse.
--
-Barb, whose reply address is now munged due to Swen. You can figure it out.
Saw The Little Muffin recently. She didn't know I was coming to visit.
She saw my can of TaB on the counter before she saw me.
She looked at the can and said, "Baba?"
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