Sans BBQ Sauce

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Tonight B and I had what I call "blasphemer delight" which is pork ribs marinated in Kosher wine.  I selected the 2006 Baron Herzog Cabernet Sauvingon Jeunesse (See Gary Vaynerchuck’s review on Wine Library TV) because it has a nice fruity taste that makes it ideal for cooking and because it’s a local winery.

Religious improprieties aside, I had another dilemma in that B does not like BBQ sauce of any kind.

Instead of BBQ sauce, I whipped up my own concoction:

  • 2 tablespoons of orange marmalade
  • 4 heaping tablespoons of red chili salsa (by "heaping" I mean the BIG spoon you use to eat Captain Crunch with)
  • 1 tablespoon of hosin sauce

This combination makes for a nice dipping sauce and the contrast in flavors gives it depth and goes well with the ribs.

B liked the sauce and dipped a couple of pieces  in it but then declared, "It’s yummy but I’m just not a sauce kind of person."

Well, if you are a sauce kind of person, give this recipe a try and let me know how it goes.

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