This month of October the weather forecast didn’t leave any doubt – cold season is here. Besides pullovers, coats, and hats we start craving for a warming something also from within. We say “Yes” to hot tea with honey and “Yes” to more nutritious food which includes lots of root vegetables and… meat.
However, even on rainy days we won’t forget to add our trademark ingredients with floral rose-scented note. Yes, roses in the winter menu, too. That’s also a great opportunity to remind you that rose flavour goes amazingly well in sour dishes and with meat, as well. And we don’t want to sound like we know too much, but we have the feeling we can add successfully the rose floral note to almost everything… especially with this universal homemade tomato-based barbeque sauce that is a must-try with ribs and potatoes:
BBQ SAUCE WITH ROSE AND STRAWBERRY JAM
600 g peeled tomatoes from can
290 g Rosey’s mark rose & strawberry jam
½ cup apple vinegar
1/3 cup mustard Dijon style
1 table spoon black pepper
2 table spoon smoked salt
1 table spoon smoked red pepper
6 cloves of garlic
900 g ribs
500 g potatoes
- Put in a blender all the ingredients for the sauce and blend into fine mixture.
2. Pour the sauce in a saucepan and let reduce for about 25 minutes at medium to moderate heat, till its volume is reduced twice, becomes thicker and darkens.
- Put the ribs in a baking dish and smear abundantly with the sauce.
4. Bake for 1 hour in preheated oven at 180˚С.
5. While the ribs are baking, grease again with the sauce 1-2 times.
6. Cut the potatoes in big moons, grease with olive oil and salt and put in the oven 30 minutes after the ribs. Bake till golden.
7. After baking, serve the ribs sliced and accompanied by the baked potatoes and the sauce.