Melba's Jammin' wrote:
>,
>(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-)

Oy. Waaaay too much sugar, I agree. I used to have roommates whose idea of
BBQ was the Kraft bottled stuff, which is why I suggested ways of making too
sweet glop a bit more palatable. But jams'n'jellies are a bit above'n'beyond
even Kraft, sweetness-wise.

Might want to reserve some of the remaining glop to incorporate into a sauce
that seems a bit harsh - fruit glazes with meat work well, provided they're not
too fruity.

>Slopping it on ribs seemed like a good idea at the time. I've put pix
>on my website: <www.jamlady.eboard.com>

Yeah, I've had those moments too. <g>

>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.

Might it work thinned, with buckwheat or corn pancakes?

Best,

Marc