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Pork Ribs & Persimmons - Sauce Recipe?

AppStateDDS
AppStateDDS Posts: 102
in Sauces, Rubs, Marinades
Hi all - I’ve gathered persimmons from the trees on our farm and collected the pulp from them yesterday.  A search online earlier didn’t really provide me what I want, which is a recipe for a persimmon bbq sauce.  Does anyone have something along these lines?  I suppose I could use a peach bbq sauce recipe and substitute persimmons instead of peach.  Thoughts?  If I can get this done for dinner the sauce will be in the ribs!  And yes I’ll post pics as this unfolds..
Stuart
Burlington/Alamance County, NC
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Ever have one that wasn't ripe yet? I did, about 60 years ago. Haven't had one since! =)

    Did you try YouTube? Looks like there might be some on there. Here's one...
    https://www.youtube.com/watch?v=YBc6UbaNnRU

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • AppStateDDS
    AppStateDDS Posts: 102
    Got the ribs coated in Carolina High Country BBQ rub, and onto the Egg at ~250 with three chunks peach wood for 2.5 hours then in foil for maybe an hour - then unwrapped with a coat of sauce for a few minutes.  I mainly followed this Peach BBQ Sauce recipe, just substituting the fresh persimmon pulp in place of peach.  This makes a sweet sauce and next time I'll add a little heat - BUT ALSO - I'll blend the sauce, as the persimmon pulp gave the sauce a thicker consistency than what I expected (maybe the blender will help that).  Finally, got into the Elijah Craig to finish things off.  These made for a nice reward for getting the yard work done today!  
    Stuart
    Burlington/Alamance County, NC
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    We have wild persimmons that grow here in Central Texas, but the ones I discovered along the mountain bike trails are maybe the size of a cherry. Minus the seeds, I reckon that it would take a couple hundred or more of those messy, fragile things to fill that jar. The purple ones i picked would rarely hold together long enough for me to even wash. My hats' off to you if you went to that much trouble to enjoy nature's bounty.
    Gittin' there...
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  • AppStateDDS
    AppStateDDS Posts: 102
    The persimmons we have are small too.  I collected what was likely 2 gallons of them and it produced nearly 10 cups of pulp, which truly surprised me!  I used a device that’s been in my family for 3 generations now to collect the pulp.  I need to see if I can come
    up with a pic of it.  It wasn’t as labor intensive as it seems!  The pulp usually goes for persimmon pudding..
    Stuart
    Burlington/Alamance County, NC
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