The Prime Minister’s Hot Sauce

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Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: “Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used.” We have modified this recipe slightly for the food processor-enhanced kitchen.

Ingredients

  • 6 large bonney peppers, seeds and stems removed, chopped

  • 1 large onion, coarsely chopped

  • 2 small cloves garlic

  • 1 tablespoon mustard

  • 1 tablespoon white vinegar

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • Salt and pepper to taste

Instructions

Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilized bottles.

 

Deep-Rubbed, Slow Roasted Pork Ribs

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Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1/4 cup coarse salt

  • 1/4 cup dark brown sugar

  • 4 garlic cloves, minced

  • 2 tablespoons minced yellow onion

  • 4 teaspoons crushed black pepper

  • 2 teaspoons crushed red pepper flakes

  • 1 teaspoon crushed thyme

  • 1 teaspoon ground ginger

  • 1 /2 teaspoon ground cloves

  • 1 /2 teaspoon ground allspice

  • 4 pounds pork back ribs

Instructions

Mix all rub the ingredients together in a small bowl. Thoroughly rub the mixture over all surfaces of the ribs. Refrigerate the ribs, covered, for up to 2 days.

Remove the ribs from the refrigerator, rinse the ribs thoroughly and pat them dry. Cook the ribs over indirect heat, with a banked medium-hot fire in a covered grill, for 1 1 /2 to 2 hours, turning occasionally, until very tender.

 

Sweet Chile Sauce

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Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.

Ingredients

  • 1 cup mirin (sweetened rice wine)

  • ½ cup soy sauce

  • 1/4 cup sugar

  • 1/4 cup sake

  • 1/4 cup cornstarch mixed with water until smooth

  • 1/4 cup minced Thai chiles (prik chee fa)

Instructions

In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.

Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

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The Grand Prize-Winning recipe.

Ingredients

  • 1 cup molasses

  • 2 cups Costa Rican strong perked black coffee

  • 1 cup packed light brown sugar

  • 3 cups tomato ketchup

  • 1 teaspoon seasoning salt

  • 1/4 cup Worcestershire sauce

  • 1/3 cup apple cider vinegar

  • 1 cup yellow onion, finely chopped

  • 1 tablespoon garlic powder

  • 1/3 cup Melinda’s Original Habanero Pepper Sauce

  • 1 teaspoon ground chili powder

  • Fat rendered from 4 slices hickory smoked bacon

Instructions

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

Memphis-Style Finishing Sauce

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This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

Ingredients

  • 1 cup tomato sauce, preferably freshly made

  • 1 cup red wine vinegar

  • 2 teaspoons Louisiana-style hot sauce

  • 1 tablespoon butter

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • ½ cup light beer

Instructions

Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.