Italian Ribs?

Somehow, Italian cooking and Southern BBQ are generally not considered compatible. At next weekend's NiagaraCOOL picnic the wine theme is Italian wines and I am considering BBQ ribs (pork). I've been using Chef Carey's BBQ dry rub and sauce for a few years now and love it. However, I am considering modifying his recipes to give the slow cooked ribs an Italian slant by eliminating the chili powder, cumin, brown sugar, Ketchup, etc. and substituting basil, oregano, ground cloves and spaghetti sauce with roasted peppers. Here's my plan. Any suggestions or comments?
ITALIAN BARBECUE

Italian Dry Rub

Ingredient Quantity
Cayenne pepper ¼ Cup
Paprika ½ Cup
Black pepper, finely ground ½ Cup
Garlic powder ¼ Cup
Dry Basil ¼ Cup
Dry Rosemary ¼ Cup
Oregano ¼ Cup
Dry mustard 1 TBSP
Ground Cloves 1 TBSP
Celery salt 3 TBSP

Italian Barbecue Sauce

Ingredient Quantity
Onions, yellow, minced 2 Cups
Olive oil ½ Cup
Cayenne 3 TBSP
Spaghetti Sauce 6 cups
22 oz. jar roasted red peppers – blended in Food processor with liquid
1 small can tomato paste
Dry mustard 3 Tablespoons
Dry red wine 2 Cups
Pepper, black 1 Teaspoon

Sounds interesting Howie, but I am in the camp that says ban oregano from all Italian dishes............except pizza sauce, and even then, less is more.
Did you know that among Italians, oregano is sometimes known as "the pizza spice?"
In other words, that's all it's good for.

Thanks John. I'll eliminate it. I know a few folks who hate oregano, even on pizza. Another thought has since entered my mind - ground fennel seed? Used in Italian sausage.

Well, I like oregano, and I have three of the weeds growing around the house. (Don't ask about the rosemary!) I'll agree that fresh oregano tastes a whole lot different from dried, and I do like it. You might think about a bunch of Italian parsley if you don't want the oregano.

John

Sounds interesting Howie, but I am in the camp that says ban oregano from all Italian dishes............except pizza sauce, and even then, less is more.
Did you know that among Italians, oregano is sometimes known as "the pizza spice?"
In other words, that's all it's good for.

I couldn't agree more...we never used oregano in our house for anything...even pizza sauce...instead we would use thyme. Might want to add a pinch of thyme or majoram instead of oregano.

Otherwise, sounds pretty interesting and good Howie...let us know how they come out.

...Otherwise, sounds pretty interesting and good Howie...let us know how they come out.

I'll let the WLDGers who attend NiagaraCOOL next week chime in. I'm reluctant to use any fresh herbs in a dry rub. Thyme and majoram along with the rosemary and ground fennel seed instead of oregano sounds like a plan. Hmmm... relating to another thread, I wonder how a few anchovies would be added to the sauce?
Thanks for the input folks.

Batali's new cook book "Italian Grill" suggests a dry rub of:
1/4 cup paprika
3 tbsp packed brown sugar
3 tbsp salt
1 tbsp cumin
6 garlic cloves, finely minced

While smoking/grilling, he periodically adds a bunch of fresh rosemary soaked overnight for a total of 10 bunches.

G

...Otherwise, sounds pretty interesting and good Howie...let us know how they come out.

I'll let the WLDGers who attend NiagaraCOOL next week chime in. I'm reluctant to use any fresh herbs in a dry rub. Thyme and majoram along with the rosemary and ground fennel seed instead of oregano sounds like a plan. Hmmm... relating to another thread, I wonder how a few anchovies would be added to the sauce?
Thanks for the input folks.

Yeah, stay away from the fresh herbs here. I'm doing the run-of-the mill today myself. Baby back ribs, Dijon potato salad, dry rub, barbecue sauce, cole slaw. Oh, and a few deviled eggs.I was feeling real American when I got up this morning.

Oh, yeah, something I've been meaning to address here. I'm not a fan of sugar in rubs. I prefer it in the barbecue sauce where it is balanced by the vinegar.

Yeah, stay away from the fresh herbs here. I'm doing the run-of-the mill today myself. Baby back ribs, Dijon potato salad, dry rub, barbecue sauce, cole slaw. Oh, and a few deviled eggs.I was feeling real American when I got up this morning.

There is hope for you.....so happy about that!

Oh, yeah, something I've been meaning to address here. I'm not a fan of sugar in rubs. I prefer it in the barbecue sauce where it is balanced by the vinegar.

That's why I'm added the sweet roasted peppers to the sauce.

Oh, yeah, something I've been meaning to address here. I'm not a fan of sugar in rubs. I prefer it in the barbecue sauce where it is balanced by the vinegar.

In a dry rub, the sugar is balanced by the salt. However, it has been my experience that too often people over use the sugar (that's becoming more common in most of American cooking). For a heartier flavor, I use brown sugar instead of white in my rub -- then, sparingly! The smokiness of the paprika, chili and cumin will also neutralize the sugar. I say keep it in! IMO.