Molasses Barbecued Ribs
Yield
1 batchPrep
4 hrsCook
1 hrsReady
5 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soaking mixture | |||
| 2 | cups |
water
|
|
| 1 | cup |
white vinegar
|
|
| 2 | tablespoons |
salt
|
|
| Sauce | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| ¾ | cup |
green bell peppers
|
|
| ¾ | cup |
celery
including celery leaves, minced |
|
| 1 | tablespoon |
garlic
chopped |
|
| 2 | cups |
tomatoes, canned
drained |
|
| ⅓ | cup |
red wine vinegar
|
|
| ¼ | cup |
molasses
unsulfered |
|
| 2 | wedges |
lemon
|
*
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soaking mixture | |||
| 473 | ml |
water
|
|
| 237 | ml |
white vinegar
|
|
| 3E+1 | ml |
salt
|
|
| Sauce | |||
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 177 | ml |
green bell peppers
|
|
| 177 | ml |
celery
including celery leaves, minced |
|
| 15 | ml |
garlic
chopped |
|
| 473 | ml |
tomatoes, canned
drained |
|
| 79 | ml |
red wine vinegar
|
|
| 59 | ml |
molasses
unsulfered |
|
| 2 | wedges |
lemon
|
*
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
Directions
Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.
Heat the oil in a heavy 10 inch skillet, and over low heat sauté the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes.
Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don't purée the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill.
Grill the ribs, basting and turning every 15 to 20 minutes. Serve the remaining sauce, heated, with the ribs.
