In small saucepan, combine all ingredients except scallions; bring to boil over high heat. Reduce heat to low and simmer for 30 to 40 minutes or until sauce is reduced in volume by about one-half. It should be thick enough to coat the back of a spoon. Remove sauce from heat, cool for a few minutes and stir in scallions. Serve with baby-back ribs.
Makes about 1 1/4 cups sauce.
Source: "License to Grill" Chris Schlesinger & John Willoughby.
Recipe by: P.B. Post: 07/03/97 Posted to MC-Recipe Digest V1 #655 by Raymond <r1706@tl.infi.net> on Jul 2, 1997
|
|
