Materials and Sauce prep.:
4 oz. cider vinegar
4 oz. orange juice
20 oz. ketchup (Heinz used to be good....no longer ... so, any ketchup will do)
10 oz worcestershire sauce (Lea and Perrins)
4 crushed garlic cloves or equivalent strength in pdrd. garlic or crushed/bottled
1 TBS crushed sweet basil
1 TBS pdrd mustard
1 TBS dill weed
3 TBS sesame seed
Simmer all above for 2 hours.
Add 1/3 lb. dark brn sugar and dissolve.
The sauce may be kept refridgerated for months.
Method and Meat:
I like to cook raw ribs over charcoal. When meat is done, bring into kitchen, and transfer to a large, shallow pan (broiler pan or similar). Only then is sauce added atop meat....then BROIL carefully (avoid charring the sugared sauce) to dry/tacky....add another coat, and invert slab and repeat.
This sauce and prep is great on pork and chicken... not good on beef.
I like this sauce, but diabetes has precluded it. I tried artificial sweeteners, but the results were not appealing. I used the sauce on whole pigs and loved the result, especially when we got to the well-cooked to chewy crunchy skin.
Now, I realize that I may be putting my head on the chopping block....to presume to offer a recipe of my own ... to this august and discriminating body. But, you guys have contributed to my own gastronomic experiences, and I needed to make a contribution.

It was a different twist...I liked it...I used it on some older lamb [no mutton], and a spring goat leg.....nice...the dill and basil made the difference

awesome!!
Delighted to hear that someone actually tried it. I like it....but that's just me. I agree about the dill and basil ....they are unusual components .....and they do something different and interesting. There is a terrific "Lamb Provencale" recipe in the NY TIMES Int'l. Cookbook ....that I simplified ....just to simplify it ....and it works GREAT on lamb and venison. I will send it to you tomorrow.

Conifer, I am always looking for new venison and hog recipes . Can you please forward the recipe or post for all ? Thank you.

quote:

Originally posted by conifer:
awesome!!
Delighted to hear that someone actually tried it. I like it....but that's just me. I agree about the dill and basil ....they are unusual components .....and they do something different and interesting. There is a terrific "Lamb Provencale" recipe in the NY TIMES Int'l. Cookbook ....that I simplified ....just to simplify it ....and it works GREAT on lamb and venison. I will send it to you tomorrow.

Looking forward to it...I was perplexed by the ingredients at first, but the results were very good.

Simplified "Lamb Provencale" recipe from NY Times Int'l. Cookbook:

1 cup olive oil (ONLY real olive oil)
1/4 cup lemon juice
1/2 tsp each: sage. thyme, rosemary.
2-3 gloves garlic/crushed
salt to taste
Blend all above vigorously. Marinate meat overnight in fridge. Roast or grill meat with occasional basting, although basting not essential ...just possibly helpful.

sauce sounds really good; i like the unique flavour profile and the method is spot-on.

the lab provencale sounds simply spectacular. lamb is hard to get up here (and very expensive), but i would love to try it with pork, and i bet it would be great with deer!

Thank you sir.

Interesting that you don't use Heinz Ketchup. I have refused to buy any Heinz products since the owner Theresa Heinz-Kerry is such a flaming liberal and anti-hunter. Something that everyone should be aware of.

Actually, I don't buy Heinz ketchup because it has become a sadly downgraded product. Remember when its advertisements touted its thickness/resistance-to-flow? That's history. Now, it is as watery/runny as all the other ketchups. Why pay a premium price for generic quality?