Thursday, April 3, 2008
Ribs with Blueberry Bar-B-Que Sauce
With Hubs back home for the next couple of weeks, meat is definitely back on the menu here. Not that it was ever really off. I just don't seem to cook much meat when it's just me. So my semi-veg existence is over for the next couple of weeks. Hubs is not a fan of fruit with meat. He'll eat most anything but has always protested when I wanted to make any fruit/meat combos. Pork and a sauteed apples for example, one of my favorites. Too sweet to mix with meat was always the complaint I got from him. So when I decided to make pork ribs, which I know are a favorite, with blueberry bar-b-que sauce, I knew there would be grumbling. I had made this while he was gone for some friends and everyone raved. I knew if I could get him to forget that it's fruit and therefore sweet, he'd really like the sauce. I had some jarred BBQ sauce on stand by, just in case. As I began preparing dinner Hubs strolled in the kitchen. "What are you making" he asked. "I know you don't like the fruit/meat thing but I'm making blueberry BBQ sauce." I answered. Then I got "the face". A mixture of yuck and disappointment. "It's really good." I quickly answered "If you don't want it I've got other bar-b-que sauce right here." He was not happy about it but said he'd give it a try. He stuck a spoon in the bowl and tasted it, halfheartedly. "Wow this stuff is really good, and you know I don't like fruit with meat." I did it! I'd finally found a fruit/ meat combo that Hubs actually enjoys. He did add extra hot sauce to his but still I was thrilled he like it at all. By the end of the meal he was suggesting that I use it with other meats, like chicken. So now I have a least one fruit sauce that's acceptible, who knows this may be the start of something:)
Blueberry Barbecue Sauce
Makes about 1 1/2 CUPS
2 teaspoons vegetable oil
1/4 cup minced onion
1 tablespoon minced fresh jalapeño chile, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
3 tablespoons Dijon mustard
1 teaspoon hot sauce or to taste (I used Cholula hot sauce)
2 cups fresh or frozen blueberries
Salt and freshly ground pepper
Heat the oil in a nonreactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and hot sauce and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper. Serve warm or at room temp.
I froze the first batch leftovers and they were great when I them later.