Pineapple Barbecue Sauce (Raichlen)


 

Rita Y

TVWBB Emerald Member
This accompanies 'KALUA PIG' (not Kahlua).
http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183...760067704#8760067704

Rita
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PINEAPPLE BARBECUE SAUCE, RAICHLEN

Makes about 3 cups. Pineapple juice makes a fitting base for a barbecue sauce. After all, barbecue originated in the West Indies and so did the pineapple (it was found by Columbus in 1493 on the island of Guadeloupe). In Colonial times, the pineapple became an American symbol of hospitality and appeared as a decorative motif, carved, for example, into moldings and banisters. The fruit’s sweet, musky acidity makes it a perfect foil for pork (as in Kalua Pig).

2 cups pineapple juice
1 to 2 jalapeno peppers, seeded and minced
2 tablespoons chopped fresh cilantro
1 tablespoon minced peeled fresh ginger
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
Coarse salt (kosher or sea) and freshly ground black pepper


1. Place the pineapple juice, jalapeno(s), cilantro, and ginger in a heavy nonreactive saucepan over high heat and bring to a boil. Let boil until the liquid is reduced by half.

2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, and soy sauce to the saucepan and stir. Let the sauce simmer until richly flavored and slightly thickened, about 10 minutes. Season to taste with salt and pepper (go easy on the salt). The sauce can be refrigerated, covered, for up to 1 week. Bring to room temperature before serving.

Source: Raichlen, Steven. “BBQ USA” © 2003 Workman Publishing, ISBN 0-7611-2015-7 (page 293).
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