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Pesach BBQ sauce?

 
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sarahd









  


Post  Thu, Mar 27 2008, 5:04 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?
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Hannah!









  


Post  Thu, Mar 27 2008, 7:09 pm
edit

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









  


Post  Thu, Mar 27 2008, 7:10 pm
edit

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









  


Post  Thu, Mar 27 2008, 7:10 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.
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sarahd









  


Post  Thu, Mar 27 2008, 7:17 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? Laughing
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Hannah!









  


Post  Thu, Mar 27 2008, 7:46 pm
edit

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









  


Post  Thu, Mar 27 2008, 11:48 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!
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Hannah!









  


Post  Fri, Mar 28 2008, 1:23 am
edit

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









  


Post  Fri, Mar 28 2008, 7:58 am
use about 1/8-1/4 raw sugar (brown is better)
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Akeres Habayis









  


Post  Fri, Mar 28 2008, 9:33 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
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sarahd









  


Post  Sun, Mar 30 2008, 3:01 pm
Mmm, montrealmommy, that sounds really good. Dh will be really happy if I make this.
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