[Sca-cooks] Pork ribs

[Susan Fox-Davis]

Daniel Myers wrote:

>
> On Aug 8, 2004, at 11:07 AM, Patrick Levesque wrote:
>
>> So, since BBQ sauce isn't period, what are your recommendations on pork
>> ribs? (besides the ubiquitous cameline sauce)
>
>
> "Carolina" honey-mustard BBQ sauce is period (sort of).
>
> Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: 
> LUMBARD MUSTARD. XX.VII. V. Take Mustard seed and waishe it & drye it 
> in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony 
> with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. 
> & whan thou wilt spende therof make it tnynne with wyne.
>
> - Doc

I asked my southerner husband about this, here is his reply:

"Hmmm . . . mustard, honey, wine, vinegar . . .It would depend on the 
proportions, and whether or not the beekeeper fed the bees on certain 
flowers (mesquite honey, f'rinstance, would make a difference) . . . and 
what kind of wine or vinegar., but this looks like a good imitation, 
certainly.

"I would probably add some spices, but I'm not sure which ones. Black 
pepper, certainly, possibly cloves.

"I'm trying to re-create the 'tang' I remember in Alabama BBQ sauce that 
I don't get in California.

Jared

Posted by Selene with Jared's permission