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La Belle Cuisine
Big Bad Ass
Newman's Own Cookbook
by Paul Newman and A.E. Hotchner,
1998, Simon & Schuster
Recipe reprinted by permission.
Makes 3-1/2 cups of marinade
"You'll have leftover marinade; use it in the same way
great steak marinade."
18 beef ribs (not short ribs)
2 cups Butch's BBQ Sauce
(or your favorite brand)
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring
Place the ribs in a large pan of cold water and bring to a boil.
Simmer, uncovered, for 45 minutes.
While the ribs are cooking, combine all the marinade ingredients in
large saucepan and bring to a boil. Simmer, stirring occasionally, for
Preheat the oven to 325 degrees F.
Drain the ribs and arrange in 1 layer in a large roasting pan. Pour
of marinade over them, brushing it on to cover both sides. Bake
for 30 to
minutes, until the ribs are tender.
Serve with lots of napkins and a bowl of the remaining marinade
Butch's BBQ Sauce
Makes 7 to 8 cups
There are many ingredients in this sauce, but once you make a
you'll have plenty on hand to use any time you like. It's a keeper
refrigerator and freezes well, too. You might even consider split-
ting a batch
half in the refrigerator, half in the freezer.
Don't confuse creamy horseradish sauce with the plain grated
a prepared creamy sauce here; it's usually sold in the condiment
section of the supermarket. The granulated garlic is also found in many
1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato puree
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 bay leaf
Heat the oil in a large saucepan over medium-high heat until hot.
Add the chopped onion and garlic, and cook, stirring, about 1 minute.
Add all the
remaining ingredients and 2-1/2 cups of water. Bring to a
boil, stirring to dissolve the
sugar. Simmer, stirring occasionally, for
20 minutes. Remove
the bay leaf and let cool.
The sauce will keep in a covered container in the refrigerator for
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