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Welcome to the fifth weekly dKos Shabbat Dinner. For those of you who haven't been following along as this series started, this is what it's all about:

For Jews (at least traditionally), Shabbat is the day of rest. Think of it as the first historically recorded weekend: God spent six days* creating the world and rested on the seventh. Accordingly, we work for six days and emulate God by resting on the seventh. We spend the day with our families, putting aside for the day the concerns of our professional lives. And one of the ways we mark the day as special is with special meals, like the Shabbat dinner.

Mets102 had the idea of a weekly diary, a sort of "what's for Shabbat dinner" to be posted on Thursday afternoon to give people the opportunity to incorporate any of the recipes they read here into their Shabbat plans if they wish to do so. Below the jump, you can read all about some of what I'm planning to cook for Shabbat dinner this week.

This week, I decided to go with a BBQ meal (my favorite type). I have my own recipes for BBQ sauce as well as Baked Beans (use Kosher beans - NO Bacon)

First off, to start the ball rolling lets get some Kinky Friedman Music:

Nothing like a Western Flavor to get in the mood for a good ole' BBQ. This one you can use an oven for so it just has the BBQ flavor without having to freeze ones butt off in non-warm areas.

Start with vb1's (formerly secret) BBQ sauce here goes:

1 Cup Ketchup
1 Cup Chili sauce
2 tablespoons Dry Mustard
1/4 cup cider vinegar
1/4 cup Worcestershire sauce (Check for Kosher)
1/4 Chopped Onion
2 Tablespoons Molasses
1/4 teaspoon Liquid Smoke
1 tablespoon hot sauce
1/2 cup tightly packed brown sugar
1/4 teaspoon Pepper
2 teaspoons liquid smoke
1/2 teaspoon of vanilla
A little bit of crushed garlic
1 tablespoons BBQ spices

Ok... To make this yummy sauce (and it is yummy), chop up the onions, crush a small amount of garlic, into the bottom of a saucepan and brown the onions. You can use a small bit of Margarine to "grease" the pan. When the Onions are brown then turn off the heat.

Once the Onions are a nice golden color add the rest of the ingrediants in the following order, Ketchup, Cider Vinegar, Worcestershire, hot sauce (I use Tabasco but I am not sure it is Kosher) and mix thoroughly with each addition.

Then add the rest of the ingredients, again mixing thoroughly each time and adding the Liquid smoke, and vanilla as the last two parts.

Then let the sauce cook on a low-med flame until boiling. I tend to stir every minute or so just to get a really flavorful mix. Turn off flame when boiling and stir as it cools down. Then get ready to use on your Beef Ribs.

For the Ribs:

Cover beef ribs in BBQ sauce and then chop up onions and place them on top. Wrap beef ribs up in heavy duty aluminum foil and place on a cooking sheet.  Put inside oven at 350 degrees for 45 minutes and then place on 240 degrees for three hours. Open half way and spoon more BBQ sauce on. Then re-cover until last 20 minutes. Then let cook open.

Turn off the oven and take the sheet out. Place on top of the stove and let rest for at least 30 minutes. Cover and let meat sit. Once 30 minutes has passed, open up the aluminum foil and place ribs onto plate.

For the Beans:

I make homemade baked beans but I have a feeling my recipe is not Kosher - so I will pass this one on instead. Courtesy of Joys of Kosher


2 tablespoons oil
1 lb. dry beans, navy or other small bean
2 bay leaves
1 onion, diced
1 garlic clove, minced
1/3 cup molasses
1/4 cup brown sugar
2 teaspoons tamari
11/2 teaspoon liquid smoke
1 teaspoon mustard
1 teaspoon turmeric

1 Soak beans for at least 4 hours. Place the beans, bay leaves, water to cover and 1 tablespoon oil in the pressure cooker. Lock the lid and place over high heat. Bring to pressure and cook 15 minutes, then release pressure, open the lid, drain the beans, reserving the liquid.

2 Heat 1 tablespoon oil in the pressure cooker. Saute the onions and garli until the onions begin to brown. Stir in the molasses, mustard, turmeric, brown sugar, tamari, and liquid smoke. Add the beans and 1 cup of cooking liquid.

3 Lock the lid in place and put over high heat, bring to pressure. Cook for 10 minutes, release pressure. If the sauce is not thick enough, allow to simmer uncovered until desired.


1/2 onion chopped
3 Cans White Beans
3 Tablespoons brown sugar
3 Tablespoons Molasses
3 Tablespoons Maple Syrup
4 Tablespoons vb1 BBQ sauce
1 1/2 tablespoons dry mustard
1 1/2 tablespoons cider vinegar
1/2 teaspoon liquid smoke
1/2 table spoon Vanilla
pinches of kosher salt and pepper
sliced Jalapeno

Cook up Onion in pot till nice and brown

Stir in all ingredients and simmer. Step up heat and add Jalapenos.... bring to a boil CONSTANTLY STIRRING and I mean STIRRING.... Bring to boil and then immediately let cool down - stirring as it cools.

Transfer Beans to Pyrex dish and stick in OVen at 350 covered with Aluminum Foil for 30 mins.


Anyway... Enjoy a rootin', tootin' different Shabbat dinner.

Shabbat Shalom and YEEHAW! all.

Originally posted to volleyboy1 on Thu Mar 17, 2011 at 01:37 PM PDT.

Also republished by HaYishuv.

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