Beautiful. Adding the sundried tomatoes is a great idea or you might try simmering the tomatoes until the juice is reduced to about half. I would suggest using good oil cured kalamata olives (yes you have to pit them. Use the best brand of oil packed anchovies you can find and use the anchovy oolive oil for extra anchovy flavor.

Reviewed On: Jan. 26, 2008

Use a salt free Cajun seasoning, but watch out for MSG, if you don't want it. Then maybe add Sea Salt to taste instead of so much iodonized salt. Maybe add just a little of your chosen salty seasonings at a time until it tastes right. Be careful in your choice of bbq sauce too. Hidden salt and/or MSG builds up and can ruin a wonderful recipe like this. I love salt but come on....I like to use a Zatarain Shrimp boiling bag in the water and Mrs Dash for a salt free zippy seasoning on the ribs. My brothers say that precooking ribs in any way is a sacrilege to good bbq cook! They cook them in a heavy duty covered pit for hours (Like four)with wood chips pre-soaked in soapy water and then drained and wrapped in foil(the chips, not the ribs!) just above smoking temperature. You have to be very careful that the fire doesn't get too hot or go out altogether. Way too much work for me, but then I'm a "wimmen". Bon appetite, chers. PS once you get the bbq ribs right, try these tips and eat them right out of the boiling pot! Just simmer them in seasoned water until tender, about twice as long. Throw some corn or red potatoes to the mix but add a little more salt because both of these veggies soak up the salt.

Reviewed On: Jan. 22, 2008

Nanna, my first hubbie's grandmother used to put up a big batch of this made with ripe tomatoes once a year. She called it homemade ketchup. The local Catfish Cafe in Shelbyville, TN. had this green tomato relish on the table for whatever you wanted to eat it with, YUM! My fav was fried catfish, white beans, this relish and hot cornbread. Thanks so much for the recipe! I'm going to make it this way And try to make a light version with a combo of sugar and Splenda. I'll let you know if the light version passes the taste test. Cajun Belle

Reviewed On: Jan. 22, 2008