Post by stevo on Jul 22, 2014 13:19:58 GMT
Ingredients
1tbsp(15 mL) (15 mL) vegetable oil1
1small onion, finely chopped
2cloves garlic, minced
1 tbsp 1tbsp(15 mL)Spanish smoked sweet paprika or mild paprika
1tsp(5 mL)dry mustard
1/4tsp(1 mL) salt
1cup(250 mL) ketchup
2tbsp(30 mL) brown sugar
2tbsp(30 mL) cider vinegarPreparation
In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Pre cook the ribs on a rack covered with foil, put a little liquid (cheap cider, apple juice) in the tray and the ribs basically steam. cook at 140 for a couple of hours.
Fire into the wfo for final cooking for about 30 mins or until charred and good looking.
Stevo
1tbsp(15 mL) (15 mL) vegetable oil1
1small onion, finely chopped
2cloves garlic, minced
1 tbsp 1tbsp(15 mL)Spanish smoked sweet paprika or mild paprika
1tsp(5 mL)dry mustard
1/4tsp(1 mL) salt
1cup(250 mL) ketchup
2tbsp(30 mL) brown sugar
2tbsp(30 mL) cider vinegarPreparation
In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Pre cook the ribs on a rack covered with foil, put a little liquid (cheap cider, apple juice) in the tray and the ribs basically steam. cook at 140 for a couple of hours.
Fire into the wfo for final cooking for about 30 mins or until charred and good looking.
Stevo
