The BBQ story

On a rare Sunday of work, I was doing a cookie Bake Mitzvah class with 28 teens and two parents. Twenty minutes into the class a young lady was browsing in our general store. I asked, if she needed help and was praying for a "No thank you." It so happens, she was looking at the jars of BBQ sauces and couldn't decide which to get her Trini fiancee, yikes!

I was honest and told her we don't use those. In class we do things from scratch. She was taken aback I guess, but it was the truth. Then I saw a parent (Dad) looking our way and written all over his face was, "You better get back here or there is going to be lots of over beaten doughs." I recommended a honey plum sauce to my BBQ seeker and explained how to apply the BBQ sauce.

By then we were talking about black cake, which I told her my Mom and sisters would start making in August by soaking the fruits in brandy/rum. The sale ended with a pledge to mail her a quickie black cake recipe. The teen group's cookies turned out all excellent. The place was like a battle zone by the time they left. Yet, it was for a good cause. Three large trays went to the Ronald McDonald House and the Bat Mitzvah girl achieved her community service requirement.

BBQ Sauce

2 cups ketchup
1/4 cup black strap molasses
1/4 cup soy sauce
1/4 cup cider vinegar
1/4 tsp. Tabasco
2 tbsp. dark brown sugar
1/2 tbsp. ancho chili powder
1 tbsp. dry mustard
1 tsp. garlic powder
2 tsp. onion powder
1 tbsp. liquid smoke

In a medium sauce pan set over low heat, combine first 6 ingredients. Stir frequently, until the sugar is dissolved. Add rest of ingredients and cook on heat for 15 minutes. Remove from heat and pour into a heatproof, air-tight jar.

A dry rub for BBQ meat:
Sprinkle on ribs, refrigerate overnight and oven roast the next day with above sauce.

1 cup raw sugar
1/2 cup paprika
1/4 cup each of kosher salt, garlic powder, onion powder, celery salt and chili powder
2 tbsp. lemon pepper
1 tbsp. freshly ground black pepper
1 tbsp. sage
2 tsp. dried thyme
2 tsp. dry mustard
1 tsp. cayenne pepper
1 tsp. curry powder

Put all ingredients into air-tight jar and blend. Will last 6 months.