Langsam aber sicher, haben wir unsere Weise durch alle guten Sachen bearbeitet, die wir Haus von unserem grossen ol' Reise zu holten ZestFest 2006. Diese BBQ Soße/Marinade durch Goleta, Inc. war eine der geschmackvollen BBQ Festlichkeiten, die wir dort versuchten. Es war eine geschmackvolle Marinade, mindestens insoweit wir von einer Zweiunze Probe erklären konnten, daß wir tuckerten, um dieser Soße einen Versuch zu geben. BBQ Soßen führen gut mit dem Kochen durch. so wußten wir, daß diese Soße weg von seinem geschmackvollen nur darstellen könnte, würzig schwerve nachdem in unserer Küche verwendet werden.

Eine Entschuldigung, damit wir würzige BBQ Rippen bilden? Kein Arm-Verdrehen benötigt! Ein Blick auf die Bestandteilliste deckt dieses auf:

Bestandteile: saurer Orangensaft, Tomatepaste, Stärkesirup, Essig, brauner Zucker, Knoblauch, Habaneropfeffer und natürliche Gewürze

Ein gutes Zeichen ist, daß alle Bestandteile scheinen, recht natürlich zu sein, ohne Konservierungsmittel oder künstliche Farben und Aromen. Wir sind nicht ein grosser Ventilator des Stärkesirups, aber mindestens es ist nicht der Stärkesirup des hohen Fruchtzuckers, der langsam viele der Nahrungsmittel vergiftet, die, wir mögen. Wir haben nicht zu viele würzige Soßen gesehen, die mit saurem Orangensaft gebildet werden, also waren wir neugierig, zu sehen, wenn diese Sauerkeit zu unseren Rippen übersetzen würde.

Unser letztes BBQ Rippe Rezept benutzte knochenlose Rindfleischrippen, also wir wollten unterschiedliches etwas herum versuchen dieses mal. A trip to our local grocer produced about three pounds of baby back ribs, which had the potential to be a little better than the beef ribs….but how to make them? Admittedly, we’re BBQ rib novices needing a lot of work to get better at making them. We scoured the web looking for some recipe ideas, trying to find one that would yield tender ribs like we’ve had when we have enjoyed them the most.

Most of the recipes we found suggested that the ribs be boiled before oven-roasting them, so that they would be more tender. What is seen above is what the ribs looked like after boiling them for 30 minutes on our stove. The ribs were laid out on our cooking dish to await their coating with BBQ marinade.

Here is our marinade on the ribs. We can say marinade rather than sauce, because there is a thinness to this concoction more akin to a marinade rather than BBQ sauces, which tend to be a little thicker. The instructions on the bottle suggest that the ribs sit overnight in the marinade, but we didn’t have that much advance preparation for these. So, we let them sit in the marinade for an entire afternoon of football-watching before we cooked ‘em up.

This is what the ribs looked like after oven-roasting. These were cooked at 350 degrees for 30 minutes, then broiled at 450 degrees for 15 minutes to really brown them up like BBQ should look. We did re-apply some of the marinade every 5 minutes during the broiling, and it really helped add an extra element of cling to the BBQ coating on the ribs.

Taste: From oven to plate, here’s the final product. Nice BBQ flavor without the sickeningly-sweet taste that so many BBQ marinades can provide. Nicely blended and with a mild amount of heat (perhaps 5/10 on the heat scale), these ribs were indeed tasty. What we can say was that these were not the best baby back ribs we’ve ever tried, but part of that was the ribs themselves. These ribs were just plain fatty, and lacked the amount of meat we are accustomed to having on our baby back ribs. That said, these were decent. Not great, but decent. This marinade saved these from being merely mediocre.

Overall recommendation: Looking for a spicy BBQ that won’t overwhelm your heat sensors and taste pretty good, then Mr. Mojo’s Hot marinade might be one worth giving a try. With its mild heat, it’s a pretty accessible mix of heat and flavor for your BBQ palate. However, the folks at Goleta don’t have a website where you can order this marinade…only a phone number. It does make for good BBQ, just make sure you choose a better choice of ribs than we used. Slightly sweet without too much vinegar taste, this marinade might have benefited from more time to let it soak in to the meat. Give it a try for yourself and see what you think. Enjoy!

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