Recipe - Routh Street Restaurant B-B-Q Sauce

1 Tomato; small, quartered
1 Onion; small quartered
1 Stalk celery
1 Red bell pepper; halved and
seeded
2 Cloves garlic; whole
1 Turnip; small, quartered
1 Dried Ancho chiles; small,
halved and seeded
1 Serrano chile; halved and
seeded
2 Dried Chipotle chile; halved
and seeded
2 cup Chicken stock; or veal stock
2 cup Beef stock; or veal stock
2 teaspoon Dry mustard
1/3 cup Raspberry vinegar
1/3 cup Light brown sugar
One half cup Catsup
Salt; to taste

Date: Sat, 24 Feb 1996 22:16:21 0500

From: Walt Gray waltgray@mnsinc.com

Subject: Re: Does anyone have a recipe for killer ribs?

Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients
to a medium saucepan with the stock. Bring to a boil and reduce the liquid
by at least one third. Wisk in the mustard, strain and set aside.

In a small saucepan, whisk together the sugar and vinegar. Bring to a boil
and continue cooking until the mixture becomes syrupy, about 3 minutes. Add
to the strained stock and whisk in the catsup. Strain the sauce through a
fine strainer and season with salt to taste. 20