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.' More
vinegar. More something. It seemed like a good idea at the time.
--
-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?"

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.' More vinegar. More something. It seemed like a good idea
> at the time.

You deserve what you get when you treat ribs in that fashion. OTOH, you now
have some fine pork stock...

-Hound

On Wed, 01 Oct 2003 14:22:11 -0500, 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.' More
>vinegar. More something. It seemed like a good idea at the time.

Simmered to tenderness!

Ah well, you're in Minnsnowta, we love ya anyway.

......Alan. {laughing}


Post no bills

In article >, "Cuchulain
Libby" > 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.' More vinegar. More something. It seemed like a good idea
> > at the time.
>
> You deserve what you get when you treat ribs in that fashion. OTOH,
> you now have some fine pork stock...
> -Hound

Hound, it wasn't the stovetop cooking that done 'em in, I swear. It was
my cherry pepper glop. It was sorely lacking pizazz.
(And I dumped the pig water -- what should I have saved it for?)
--
-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?"

In article >,
(A.T. Hagan) wrote:
(snip)
> Simmered to tenderness!

Yeah. And your point is? :-PPPfftthhggbbtth!
>
> Ah well, you're in Minnsnowta, we love ya anyway.

Right. And we're in line to get our keesters frozen tonight, too. I
wonder if my parsley will survive a hard freeze. Hmmmm, guess I'd
better pick it. Dang! It's dark.
>
> .....Alan. {laughing}
--
-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?"

On Wed, 01 Oct 2003 20:42:34 -0500, Melba's Jammin'
> wrote:

>In article >,
(A.T. Hagan) wrote:
>(snip)
>> Simmered to tenderness!
>
>Yeah. And your point is? :-PPPfftthhggbbtth!
>>
>> Ah well, you're in Minnsnowta, we love ya anyway.
>
>Right. And we're in line to get our keesters frozen tonight, too. I
>wonder if my parsley will survive a hard freeze. Hmmmm, guess I'd
>better pick it. Dang! It's dark.

We're going to dip into the fifties tonight so they say. I've been
looking forward to the weather getting cooler all summer since I've
got some heavy labor projects needing finished. Hoping this
glucosamine stuff will work for me the way it worked for my brother so
my shoulder will quit aggravating me when I'm using the post hole
diggers and chain saw.

......Alan.



Post no bills

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

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?"

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

Hark! I heard (MrAoD) say:

<snip>
> 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.

*Sniff* I still like Kraft's sauce, I grew up on it...


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

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.' More
> vinegar. More something. It seemed like a good idea at the time.

Kay Hartman posted this recipe many years ago (with chicken drumsticks,
if I recall?) and I liked it, except I like a bit more "heat" to the
pepper myself. It might be more what you're looking for? It was good.
Ancho-Cherry BBQ Sauce

Recipe By : Bon Appetit July 1999
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup dark brown sugar
1/4 cup water
3 tablespoons molasses
2 large dried ancho chiles -- stemmed and seeded
2 cloves garlic
1 teaspoon ground coriander
pinch ground cloves

Combine all ingredients in heavy medium sized sauce pan. Bring to boil.
Reduce heat and simmer till chilies and cherries are tender, about 20
min.
Working in batches, puree mixture in blender. Return to saucepan. If
necessary simmer uncovered until sauce is reduced to 3 cups and is
thickened. Season with salt and pepper.

(j*ni p.) lets me know in no uncertain terms

>Hark! I heard (MrAoD) say:
>
><snip>
>> 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.
>
>*Sniff* I still like Kraft's sauce, I grew up on it...
>
Comfort food is comfort food, no argument here.

Barb was presenting her mistake, I was just trying to suggest a way to make the
glop work.

I tend to the salty/bitter side of the taste spectrum, but to each their own.

Best,

Marc

On Thu, 02 Oct 2003 11:31:38 -0500, Melba's Jammin'
> wrote:

>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.

Maybe a Tblsp or so of good Dijon mustard? I mean, in the absence of
a smoker, that is.


modom

Since I lost the brindle cat,
The rats come right up and peer into the pot.
-- Han Shan