Eating Italian in America a little off the beaten path
Italy is not the place that comes to mind when the phrase Bar BQ is mentioned; more than likely it is the State of Texas or the Deep South. All roads lead to Rome as the saying goes, well then all cooking paths must lead to Italy. Barbequing in Italy is grilled meat that is then used in recipes such as salads and pastas; it is not the simmering of meat in thick sauces. Researching BarBQ sauces Italian style found recipes for thin reduction glazes that are applied and basted onto meats during roasting or braising, similar to those found in Eating Italian for steak, broiled beef and scallopini.
A recipe for Bar BQ sauce can be found on page 32 in Josie’s Recipe Collection. It comes from an old recipe whose origination cannot be verified. But as a family legacy recipe it will be claimed to be Italian. It is delizioso that is all that matters, tang with a bit of sweet. Utica is the heart of Central New York. Nonna Talarico lived on Leeds Street in Utica which the only claim to fame is that in the 1960’s Utica native Annette Funicello’s nonna lived on the same street in the next block.
Tips:
Heinz ketchup and French’s mustard were used in preparing this recipe
Salt was reduced to 1 tsp
The juice of 2 fresh lemons was used and strained to remove pulp
Can make the sauce a few days ahead it will be used
About 1/3 of the sauce was used for the ribs in this recipe
This is a thin sauce but sticks to the meat after grilling
Onions were strained from the sauce
Refrigerate leftover sauce for future use
Ribs were place in broiler pan filled with water and steam roasted
Recipe:
¼ cup olive oil
¾ cup chopped onion
2 tsp salt
½ tsp black pepper
3 Tbsp sugar
1/3 cup lemon juice
3 Tbsp Worcestershire sauce
¾ cup water
¾ cup ketchup
2 Tbsp prepared mustard
Gently warm olive oil in a small saucepan, increase heat to low add onions, salt & pepper and simmer until onions are translucent stirring often; add sugar and stir until mixture becomes thick stir often; add lemon juice and Worcestershire sauce, mixture will continue to bubble then add water and bring to a low bubble, add ketchup and mustard stirring until well blended. Simmer for 20 minutes stirring often. Strain to remove onions if desired.
For the ribs:
Baby back ribs were used, just over one pound, light coating of olive oil on meat side and kosher salt and cracked black pepper over entire slab; then they were steamed for 45 minutes in a 350 degree oven with loosely placed tin foil covering, foil was removed and ribs were steam roasted for another 45 minutes. Remove from oven allow to rest, place in shallow bowl and cover with barbeque sauce allow to sit for 10 minutes. Remove water from broiling pan and returned basted ribs to broil for about 15 minutes. This method doesn't have the cook over a smokey open pit turning and checking the meat.
Ribs can be cooked any way the griller wants to fix them just don't forget to use this great sauce to make a great final finish.
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