- The Washington Times - Wednesday, August 5, 2009

Condiments turn pleasant dishes into delicious feasts, but if you live in a household of two, you know how easily commercial condiments can take over your storage space.

You may have three different mustards, depending on whether you’re eating hamburgers, hot dogs or a ham-and-cheese sandwich — and that’s just one condiment. Add ketchup, barbecue sauces, Indian chutney and Asian condiments, and you’re facing a wall of bottles in the refrigerator.

As a break from bottle cuisine, create a mouthwatering meal of pork-loin-back ribs slathered with your homemade basting sauce and topped with a delightful peach and bell pepper salsa.

You can prepare an appetizing sauce with a handful of ingredients. What’s more, the recipe yields enough sauce for one finger-licking meal with no leftovers.

The fresh salsa, superior to anything in a jar, takes only minutes to put together and doesn’t linger in the fridge.

Pork-loin-back ribs with tomato bourbon sauce
Makes 2 servings.

1 small rack pork-loin back ribs (baby back ribs; about 1 pound)
1 tablespoon canola oil
1 garlic, minced
1 small red onion or large shallot, chopped
1/2 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons bourbon or brandy
1 1/2 tablespoons honey
1 15-ounce can tomato sauce
Salt, optional

Place rack of ribs on a greased rack over a foil-lined roasting pan. If necessary, cut the pork rib rack in half to fit. Place in preheated 325-degree oven and bake for 45 minutes.

Meanwhile, heat oil in medium pot over medium heat. Add the garlic and onion and cook for 5 minutes, or until onion is tender. Stir in the chili powder, cumin, pepper, bourbon, honey and tomato sauce. Reduce heat to low and simmer for 10 minutes to blend flavors. Taste and add salt, if necessary. Remove and reserve 3/4 cup of sauce.

Remove ribs from the oven. Generously baste with the remaining sauce. Bake for another 45 minutes or until the meat is very tender and the sauce clings to the ribs. Serve the ribs with reserved 3/4 cup sauce for dipping.

Each serving has 650 calories, 40 grams total fat, 31 grams protein, 33.45 grams carbohydrates, 129 milligrams cholesterol, 2,623 milligrams sodium and 4 grams dietary fiber.

Peach, tomato and pepper salsa
Makes 2 servings

1 large, ripe, sweet peach, peeled, pitted and chopped
1 plum tomato, chopped
1 small red bell pepper, cored, seeded and chopped
1 small red or green serrano chili, seeded and minced (see Note)
2 tablespoons fresh lime juice (juice of 1 large lime)
2 teaspoons honey
1/8 teaspoon salt
2 tablespoons minced fresh cilantro

Combine peach, tomato, bell pepper and chili in a medium bowl. Stir together lime juice, honey and salt in a cup. Pour over peach mixture and toss gently but well. Sprinkle on cilantro.

Note: Serrano chili can be irritating. Wear kitchen gloves when you handle the chili, and don’t rub your eyes.

Each serving has 60 calories, 0.5 grams total fat, 1 gram protein, 15.5 grams carbohydrates, 120 milligrams sodium and 2.5 grams dietary fiber.

TRIBUNE MEDIA SERVICES

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