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Pesach BBQ sauce?

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sarahd ↓

Thu, Mar 27 2008, 2:04 pm

Last Pesach I broiled spare ribs for my husband with some sort of BBQ sauce that I concocted all by myself. It was really good and he already told me he wants some more this year. Problem is, I haven't the faintest recollection of how I made it. Anyone have any ideas? I think I might have used wine, most likely potato starch, but what else would go? (We use very few processed products and no fruits/veggies that can't be peeled. Also, no spices except salt and pepper.)

Who's up for the challenge?

Hannah! ↓

Thu, Mar 27 2008, 4:09 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 10:45 am; edited 1 time in total

↑ Hannah! ↓

Thu, Mar 27 2008, 4:10 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 10:45 am; edited 1 time in total

Mimisinger

Thu, Mar 27 2008, 4:10 pm

It's easy to peel a tomato - boil water - pour on tomatoes. Let sit for maybe 1 minute and put into ice water. Then the peels will come right off.

↑ sarahd ↓

Thu, Mar 27 2008, 4:17 pm

Hmmm...orange juice sounds good. Maybe lemon juice too?

Coke is out, we don't use it. You think seltzer would do the job? LOL

↑ Hannah! ↓

Thu, Mar 27 2008, 4:46 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 10:45 am; edited 1 time in total

montrealmommy ↓

Thu, Mar 27 2008, 8:48 pm

Here is my BBQ sauce a la pesach

2 large beefy tomatoes, blanched, peeled and seeded, and diced
1 plum (or 2 Italian), peeled and chopped
1/4 an orange
s+p
1 med. onion
1/2 roasted pepper (if u use them, u can roast then peal, otherwise, this really is an optinal ingredient)
1 tsp. potato strach
1/4 c. sugar syrup (homemade)
1/2 c. very good red wine (pref. very dry)
1/4 + 1/2c. water

How to:
- in a small pot place diced tomatoes and plum. Add wine and 1/4 c. water and simmer until soft
- saute onion in oil or shmaltz (whatever u use), then add to tomato and plum
- puree tom/plum/onion with orange and roasted red pepper (if using)mixture and reserve
- put potato starch in used pot
- add sugar syrup and stir well to dissolve starch
- slowly add tom. mix puree
- whisk well so there are no clumps, season w/ s+p
- add water/wine to reach deisred consistancy.

Store in glass jar in fridge. Keeps about 2-4 weeks!

↑ Hannah!

Thu, Mar 27 2008, 10:23 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 10:30 am; edited 1 time in total

↑ montrealmommy

Fri, Mar 28 2008, 4:58 am

use about 1/8-1/4 raw sugar (brown is better)

Akeres Habayis

Fri, Mar 28 2008, 6:33 am

thanks montreal mommy,it seems like something my mom made when I was a kid,but she put pineapples in w/the ribs.
is this yours?
I send out a list of new recipes that I tried the yr before and this yr I'd like to add this one,I'll give the credit to a mom in montreal?
please pm me if its ok

↑ sarahd

Sun, Mar 30 2008, 12:01 pm

Mmm, montrealmommy, that sounds really good. Dh will be really happy if I make this.

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