Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Pork Mop Special none 1 cup peanut oil 1/4 cup celery, minced 1/2 cup onion, minced; (Yellow) 2 1/2 tablespoons garlic, minced 1 1/2 cups tomato juice 1/2 cup Yoshida's Teriyaki sauce 1/4 cup lemon juice 2 tablespoons brown sugar 4 bouillon cubes; (beef) 1 cup water 1/4 cup Reno Red chile powder 1 tablespoon New Mexico light chile powder 2 cups apple juice 2 teaspoons Chinese hot mustard; (dry) 1 tablespoon salt 1 tablespoon pepper 1 tablespoon cayenne 3 teaspoons balsamic vinegar 1 teaspoon allspice 5 pounds country style pork ribs; (sliced Boston butt) Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes. Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours. Put the pork in the smoker and turned up the heat to 230F. Moped every half hour for I think 3 hours, had a few beers by then. So now for my finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup. Turned up heat to 260F and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor. Source: Don Havranek - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
