Sugar Producer

22 Sugar Producer APRIL 2018 • Forced-air ventilation will lower respiration, inhibit decay and lead to higher sugar recovery. • Uniform air ow through pile • Computer controlled 517-322-0250 www.techmark-inc.com Ventilation Systems for Beet Storage 164583Techma12h.indd 1 9/5/17 10:07 AM SWEET EATS By Melissa Lumley This is a perfectly balanced barbeque sauce that is sure to be your new go-to recipe this summer. It has just the right amount of spicy, sweet, vinegary and smokiness to enhance not only ribs but chicken and beef, too. We had a little sugarbeet thick juice kicking around at the farm, but if you don't have access to any, molasses can easily be substituted with very little difference in flavor. This recipe makes about 1 cup, enough for at least 2 racks of ribs. Double the recipe if you would like a little extra to have on hand; even the kids will love it. The sauce keeps well in the refrigerator for up to a month. INGREDIENTS • 1 small white onion, diced—about ¾ cup • 4 cloves garlic, minced • 1 tablespoon canola oil • ¼ cup tomato paste • 2 teaspoons dry mustard powder • ¼ cup brown sugar • 1 teaspoon smoked paprika • ¼ sugarbeet thick juice, or substitute ¼ cup fancy molasses • ¼ cup white vinegar • 1 / 3 cup water • 1 teaspoon pepper • 1 teaspoon kosher salt METHOD 1. Heat oil in a medium-sized saucepan over medium heat. 2. Add onion and sweat out for two minutes. 3. Add garlic and continue cooking for another two minutes or until soft. 4. Reduce heat to medium-low, add water and then stir in all remaining ingredients until combined. 5. Simmer uncovered for 10 minutes, stirring frequently. 6. Allow to cool and transfer to a food processor. 7. Purée until smooth. n SWEET 'N' SPICY RIB SAUCE

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