I had to come up with something to throw in the wrap with some country ribs today and this is what I came up with for a small batch. All measurements are approximate.
1/8 cup apple cider
1/8 cup apple cider vinegar
3tbsp ketchup (Heinz if it matters)
2tbsp apple jelly
2tbsp molasses (maybe 3)
1tsp cinnamon
1tsp garlic powder
1tsp chipotle pepper
I put everything in a pan and let it simmer til it thickened up a bit. I then spread it liberally on the meat before wrapping.
I could have used a bit more vinegar and less apple cider, and could have used a bit more heat in it. It had a distinct apple flavor (which I wanted) but it was not overpowering. Texture turned out pretty good. Could possibly add some salt, but keep in mind how much salt is in the dry-brine if you are sodium sensitive.
This was obviously a small batch with nothing left over. The measurements are my best guess since I usually go by seat-of-my-pants whenever I do something like this, but should give a starting point if you want to play with it.
Thoughts?
1/8 cup apple cider
1/8 cup apple cider vinegar
3tbsp ketchup (Heinz if it matters)
2tbsp apple jelly
2tbsp molasses (maybe 3)
1tsp cinnamon
1tsp garlic powder
1tsp chipotle pepper
I put everything in a pan and let it simmer til it thickened up a bit. I then spread it liberally on the meat before wrapping.
I could have used a bit more vinegar and less apple cider, and could have used a bit more heat in it. It had a distinct apple flavor (which I wanted) but it was not overpowering. Texture turned out pretty good. Could possibly add some salt, but keep in mind how much salt is in the dry-brine if you are sodium sensitive.
This was obviously a small batch with nothing left over. The measurements are my best guess since I usually go by seat-of-my-pants whenever I do something like this, but should give a starting point if you want to play with it.
Thoughts?
Comment