Sherry sauce cools a hot summer day
May 11, 2005 - I made this barbecue sauce one hot summer day after I purchased some baby back pork ribs our meat market had advertised in our newspaper.
I had been experimenting with oriental sauces and marinades and I thought that adding whiskey to the mixes would make them "cool.''
The whiskey was bitter, added a charcoal flavor and discolored the sauce, so I began looking for another acid. I tried beer and white wine before I did Sherry. After tasting the Sherry, I decided I had my "cool'' barbecue sauce. I decided on ketchup because it gave me a base, another sweet taste, thickener and color all in one ingredient.
I serve the ribs with fried rice, a fresh spinach salad and ice-cold beer.
Barbecued Baby Backs
¾ cup sugar
½ cup soy sauce
½ cup ketchup
¼ cup Sherry
1 teaspoon salt
1 garlic clove, smashed
1 teaspoon fresh ginger,
minced or grated
3 racks baby back pork ribs
Stir together sugar, soy sauce, ketchup, Sherry and salt in a bowl until the sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least three hours. Ribs can marinate up to 24 hours, but if using this marinade on chicken do not marinate for more than six hours.
Preheat oven to 325 degrees Fahrenheit.
Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up on broiler rack, reserving marinade for basting — discard garlic and ginger.
Roast in the middle of the oven, basting with marinade every 20 minutes — don't baste during the last 10 minutes of cooking — until ribs are tender and glaze is well browned, about 1¾ hours. Discard any un-used marinade.
Let racks stand five minutes, then cut into individual ribs.