Subj : Tomatoes
To   : BJ”RN FELTEN
From : JIM WELLER
Date : Sun Jul 10 2022 22:42:00

-=> Quoting Bj”rn Felten to Mark Lewis <=-

 BF> No added juice. The Italian canned tomatoes are 99.5% pure
 BF> tomatoes (0.5% salt for some reason, maybe it's some water from
 BF> the Mediterranean Sea that's leaking in?).

A little salt makes them taste better.

 BF> I kept notes all the way, so the grams recipe represents 40 years
 BF> of ketchup evolution.

Well I imagine you do know what salt does by now! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pat's Carolina Style Baby Back Ribs
 Categories: Southern, Pork, Ribs
      Yield: 4 servings
 
           Baby Back Ribs
 
  When done, the internal temperature in the thickest part of the
  meat should be 160 F. You should be able to just loosen, or
  wiggle, the bone from the meat with little effort. When cooking
  ribs for hors d'oeuvres, get a side of spare ribs cut down to
  3/4 strips. Ribs can be baked, grilled or braised. They take
  seasonings well, especially sauces. Cook ribs slowly at a low
  temperature. Ribs cooked in the oven can be brushed with sauce
  from the beginning of cooking. Ribs that are grilled should be
  basted only during the last 30 minutes of cooking. Ribs come in
  slabs or sides.
  
  Oven roasted spareribs: (6 servings) Bake, covered, in a 350 F oven
  for about 1 hour (30 minutes on each side). Test for doneness. The
  internal temperature in the thickest part of the meat should be 160
  F. Country style ribs baked: (6-8 servings) Bake, covered, in a
  300-degree oven for about 1 hour. Uncover and bake for 1 hour-1 1/2
  hours. Test for doneness. The internal temperature in the thickest
  part of the meat should be 160 degrees. Grilled ribs: (6 servings)
  Grill slowly over light ash coals for about l 1/2 hours to 2 hours,
  turning every 30 minutes. Test for doneness. The internal temperature
  in the thickest part of the meat should be 160 degrees.
  
  Barbecue Sauce for four 1 1/2 pound slabs of ribs
  
  1 1/2 cups of packed brown sugar
  2 cups catsup
  1 tablespoon to 1/2 cup of cayenne pepper (from mild to very very hot)
  1/2 cup of light corn syrup
  4 tablespoons butter
  1/2 cup of vinegar (white or apple cider)
  2 tablespoons dry mustard
  Salt and pepper to taste
  
  Combine all ingredients in a saucepan. Bring to a boil and simmer on
  low for 5 minutes while stirring. Set aside 1 cup of sauce for
  3dipping4 when ribs are done. Pour over ribs to bake in oven, or
  baste ribs on grill.
  
  This recipe can be varied, according to taste. You may add molasses
  or honey instead of the corn syrup, garlic, onions, bourbon or beer.
  Experiment!
  
  North Carolina Pork Council
  Raleigh, North Carolina
  
  From: Patricia Plummer
 
MMMMM

Since Ruth lives in North Carolina and Steve barbecues a lot
she/they may have some comments on this recipe.


Cheers

Jim


.... Polar Bears don't hunt Penguins. Why Not? Too far to swim!

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