RON SCHER'S BARBECUE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, condiments
Time 25m
Yield About three cups
Number Of Ingredients 14
Steps:
- Combine all the ingredients, except the butter, in a saucepan. Bring to a boil and let simmer for 20 minutes. The sauce should have the consistency of ketchup.
- Strain the sauce through a sieve, using a plastic spatula to push the solids through. Swirl in the butter.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 11 grams, TransFat 0 grams
RON SCHER'S OCEAN RIDGE BARBECUE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 6h30m
Yield About three and one-half quarts
Number Of Ingredients 24
Steps:
- Combine the orange or tangerine rind and peppercorns in the container of an electric blender, coffee mill or spice mill. Blend until thoroughly pulverized.
- Add the salt, sugar and paprika, and blend thoroughly. Rub the spareribs with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
- Break the bay leaves lengthwise down the center, and remove and discard the tough, slender stem that runs top to bottom. Crumble the bay leaves and put the pieces into the container of an electric blender, coffee mill or spice mill. Pulverize as finely as possible. Add the peppercorns and blend thoroughly.
- Add the garlic powder, paprika, mustard and salt, if desired, and blend well. Rub the poultry with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
- Put the bones in a kettle and add cold water to cover. Bring to a boil. Drain and run the bones under cold running water until chilled. Drain.
- Return the bones to a clean kettle and add the salt, mustard, garlic powder, bay leaf, chili powder, paprika, hot sauce, Worcestershire sauce, vinegar, oil and water. Bring to a boil. Let simmer, uncovered, at least six hours, skimming the surface as necessary.
- Strain the liquid. There should be about three and one-half quarts. If desired, the meat from the bones may be used for barbecued beef sandwiches. Discard the bones.
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