BC BBQ Sauce and Ribs {Pass the Cookbook}

It's that time of the month for Pass the Cook Book.  Each month Kita from Pass the Sushi picks a cookbook from her shelf that hasn't been used in a while.  We then pick one of three recipes to make. This month was pretty busy for Kita but she arrange for someone else to pull from their cookbook library.  The more the merrier, right?

July's cookbook pick was Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.  I have all of the other cookbooks, which I love, but not this one. Thus I was super excited to see what I was missing.  After trying two of the three recipes options, I might just go out and get it.

I had a really hard time picking between the BBQ ribs, blondies and gazpacho.  It was so hot the cold gazpacho really had me thinking. Blondies, of course, is dessert with chocolate. Yes, yes, and yes.  To please the Mr. J, though I made the ribs. He was so happy for the ribs.

The recipe made a ton of sauce.  The flavors were a bit more spicy then I typically have in my BBQ but we really enjoyed the depth of spice.  The meat of the rib literally fell off the bones. I ended up eating the meat with a fork doused in sauce.

Because I couldn't resist the Blondies, I made a version earlier this week. I highly recommend these bars. I recommend the ribs too. Basically I love Ina and all of her recipes. I guess I am going to get the cook book now.

If you want to become a part of the cook book club read this post and click for the facebook group. Come join us in the fun!

BC BBQ sauce

by Ina Garten

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: canning sauce summer

6050600

Ingredients (4 cups)

• ½ cup vegetable oil
• 1 ½ cups chopped yellow onion (1 large onion)
• 1 Tbs. minced garlic (3 cloves)
• 1 cup (10 oz.) tomato paste
• 1 cup cider vinegar
• 1 cup honey
• ½ cup Worcestershire sauce
• 1 cup Dijon mustard
• ½ cup soy sauce
• 1 cup hoisin sauce
• 2 Tbs. chili powder
• 1 Tbs. ground cumin
• 1 ½ tsp. crushed red pepper flakes

Instructions

Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned.

Add the garlic and cook for 1 more minute.

Add the tomato paste, vinegar, honey, Worcestershire, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes.

Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate.

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