Peach, tomato and red pepper for salsa
Condiments turn pleasant dishes into delicious feasts.
But if you live in a two-person household 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 enough for one finger-licking meal of pork loin back ribs 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
11/2 tablespoons honey
1 (15-ounce) can tomato sauce
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 garlic and onion. Cook for 5 minutes, or until onion is tender. Stir in 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 oven. Generously baste with remaining sauce. Bake for another 45 minutes or until the meat is very tender and the sauce clings to the ribs. Serve 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; 2623 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 limejuice (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 limejuice, 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.
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Pork Loin Back Ribs with Tomato Bourbon Sauce - Bev Bennett Recipe
(c) 2009 DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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