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Article Published June 6, 2019
Planning for Some Recovery, Rest, Relaxation
Lee White, Columnist

For the next four weeks, I will be cooking even more than usual, because at the beginning of July, I will get a new hip.

I’m all stocked up already, with lots of meat in the freezer and big bags of litter and food for my cats in the pantry. I also have lots of books I want to read and television shows I want to watch, including Game of Thrones, Breaking Bad, and The Wire.

I will make food that lasts for more than one meal. On my list is Ina Garten’s St. Louis-style ribs with a lemony sauce. I also plan to make another batch of ribs with this strawberry barbecue sauce, which is pretty spicy and somewhat fruity. I will marinate the racks of ribs in this new sauce and keep some for dipping. That’s something I’m looking forward to, anyway.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Strawberry BBQ Sauce

Adapted from Fine Cooking, June/July 2019

Yield: Makes 4 ½ cups

1 tablespoons canola oil

1 medium onion, finely chopped (1 ¾ cups)

1 cup dark rum

1 ½ cups fresh strawberries hulled and quartered

(small ones halved)

¾ cup apple-cider vinegar

½ cup raw sugar (I use regular sugar)

½ cup ketchup

¼ cup Worcestershire sauce

6 large cloves garlic, thinly sliced

4 bay leaves

2 tablespoons olive oil

2 tablespoons sorghum syrup (I used molasses)

2 teaspoon salt

1 teaspoon freshly ground black pepper

1 serrano chile, halved lengthwise

 

In a large Dutch oven or heavy-duty pot, heat canola oil over medium-high heat. Add onion and cook, stirring often, until softened and just beginning to turn golden, about 5 minutes. Remove from heat. Add rum and cook, scraping up any bits on the bottom of the pan, 2 minutes. Add strawberries and cook, stirring occasionally, until tender, about 5 minutes.

Lower heat to medium. Add vinegars, sugar, ketchup, Worcestershire, garlic, bay leaves, olive oil, syrup, salt, pepper, and serrano and cook, stirring frequently, until mixture reduces slightly and is thick enough to coat a spoon, about 25 minutes.

Remove and discard bay leaves. Process the sauce until smooth using an immersion or stand blender, scraping down saucepan or blender once or twice, about 1 minute. (If using a stand blender, remove center of the blender lid to allow steam to escape and to prevent overflow, placing a folded towel over the opening to prevent splashing.)

Let sit for 30 minutes for the flavors to meld. Store sauce in an airtight container in the refrigerator for up to 2 weeks.