Coat of the Roan

[Innkeeper]

Enjoyed another bottle tonight with oven baked (for a long time) boneless country ribs in our tangy barbeque sauce (not too spicy or hot), and salad in blue cheese dressing. Wonderful. If we had used the spicy/hot one, we would have gone with a big zin. Here is the sauce we used on Memorial Day and tonight. It can be halved, and we did and usually do.

TANGY BARBEQUE SAUCE:

1 C Ketchup
½ C Honey (or equivalent sweetener)
1 Stick butter
2 T Lemon juice
1 T Worcestershire sauce
½ tsp Crushed garlic
1 tsp Lawry salt
1 tsp Ground cumin
½ tsp Ground pepper
¼ tsp Granulated garlic (garlic powder)

Put all ingredients into a sauce pan, and heat until butter melts. Lather on freshly grilled meat or fish. It will burn quickly if used on grill. Sprinkle dish with chopped fresh or dry cilantro.




[This message has been edited by Innkeeper (edited 06-03-2004).]