I Willfully Intend To Commit To Heresy This Weekend

deguerre · May 16, 2014

I...am going to...

Sauce my ribs.

There. I said it. Never sauced a rib before. But, I, in an uncharacteristic impulse moment (Yeah, right, deguerre...) saw this yesterday and bought a jar...

And some of this...

They were out of Coleman's...

When I was getting these...

So. Any thoughts as to what I should mix in with the preserves and mustard to make a glazing sauce with? I'm thinking vinegar, of course, but anything else? Ratios? Additional spices, perhaps?

Signed,
Ignorant Dry Rub Guy in Memphis

sliding_billy · May 16, 2014

How about some white sauce so it isn't complete blasphemy? :-D

CharredApron · May 16, 2014

Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce!

Bamabuzzard · May 16, 2014

Are you going to sauce before or after you put them in the microwave?

:caked:

deguerre · May 16, 2014

sliding_billy said:
How about some white sauce so it isn't complete blasphemy? :-D

Curiously enough, I got this yesterday too...

I considered using it as a lather instead of mustard prior to the rub. Never done that before either. Mustard lather, that is.

:mrgreen:

smokainmuskoka · May 16, 2014

It is not April 1st - behave yourself.

deguerre · May 16, 2014

CharredApron said:
Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce!

Ooooo...I'm liking that idea too...

deguerre · May 16, 2014

smokainmuskoka said:
It is not April 1st - behave yourself.

I may even...

Foil.

bigabyte · May 16, 2014

Fifty pounds of brown sugar.

Duh.

NEXT!!!

deguerre · May 16, 2014

bigabyte said:
Fifty pounds of brown sugar.

Duh.

NEXT!!!

Brown sugar actually sounds like a good addition. :thumb:

bigabyte · May 16, 2014

Oh, that is assuming that is a pepper jelly. If it is not, you need to add some peppers.

Frankly, I'm thinking roasted red peppers.

But definitely borwn sugar, or a little molasses if it is already sweet. But for mustard rib glazes, you really can not have too much sugar, and for some reason the more the better. OK, maybe you CAN have too much, but that is a very hard thing to do.

bigabyte · May 16, 2014

and whatever is left you can mix into some cornbread to sweeten it up!:becky:

:brick:

OW!

deguerre · May 16, 2014

Ah. Excellent point Bigglesley. (NOT the cornbread post that magically appeared while I typed this :evil

I'll be cooking these on the kettle. Seems to be a TD or something going on.

dwfisk · May 16, 2014

Hoisin, sriracha and a little HDD?

deguerre · May 16, 2014

Ooooo...good ideas Dave. I have all three.

landarc · May 16, 2014

Use it straight out of the jar, or add some rum

Coat · May 16, 2014

balsamic vinegar may make a nice addition for the sauce!

1buckie · May 16, 2014

Start slappin' all kinds of stuff in there & yer pineapple will get lost..............

Mustard powder, granulated garlic, equal, then start pilin' on the fruit.......

blueberry / chipolte backs:

Adobo sauce with the pineapple, maybe?

gtr · May 16, 2014

pepper jelly, pepper jelly, pepper jelly...

deguerre · May 16, 2014

1buckie said:
Start slappin' all kinds of stuff in there & yer pineapple will get lost..............

Yep. Gonna pick and choose from suggestions. I like yours below, quite a bit. Sounds like it would be great for chops too.

1buckie said:
Mustard powder, granulated garlic, equal, then start pilin' on the fruit.......

blueberry / chipolte backs:

Adobo sauce with the pineapple, maybe?

I Willfully Intend To Commit To Heresy This Weekend

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