I just had to share this photo that Nate Marsh took. The ribs were from
LLano Seco Ranch in Chico, CA, and I baked and grilled them with
homemade barbeque sauce. It was a killer meal.
Barbeque sauce:
water an inch or so up the side of the saucepan
1" cube dried tamarind pulp
1 peach or nectarine, cut into chunks
1/4 t fenugreek
1/4 t anise or fennel seed
1/4 t coriander
a few sprigs of fresh or dried basil
1 or 2 T olive oil
to taste:
sugar, agave or honey
apple cider vinegar
salt
boil everything until the sauce is thick and tasty. pour through a fine-mesh
strainer and stir the pulp until most of the liquid has come out. discard pulp,
and brush the barbeque sauce on whatever you are cooking right before it hits
the grill!
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