After searching for that good old-time German flavor in their roasted meats, I came up with this blend that I based on descriptions in Penzey's catalogue a long time ago.

1 tablespoon whole black peppercorns
1 tablespoon coarse sea salt
2 whole allspice
1 bay leaf, broken up
1/2 teaspoon dried rosemary
1/2 teaspoon whole mustard seeds
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried leaf sage
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

In a spice grinder or mortar and pestle, place peppercorns, sea salt, allspice, bay leaf, rosemary, mustard seeds, thyme leaves and sage leaves; grind throughly until quite fine.

Empty contents into a small bowl and stir in the garlic powder and onion powder.

Yields enough to season both sides of one rack ob pork baby back ribs; also can be used to season beef or pork roasts, pot roasts, etc. Recipe can be doubled or even tripled to have on hand. Store in a tightly sealed ontainer up to 3 months.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved