Nick’s rib sauce clone v

1 Servings

Ingredients

Quantity Ingredient
1 28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle)
1 cup Coke or Ginger Ale
½ cup Worcestershire sauce
2 tablespoons Common yellow mustard
1 tablespoon Lemon juice
2 teaspoons Mexican oregano
1 cup White sugar
2 tablespoons Grape jelly
2 Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes.
½ cup White sugar
1 tablespoon Hungarian sweet paprika
1 teaspoon Ginger powder
1 teaspoon Accent
1 teaspoon Sage
1 teaspoon Marjoram
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoons Coarse black pepper
1½ teaspoon Durkee lemon-pepper
1 teaspoon Mace
1 teaspoon Cumin
½ teaspoon Grapefruit; lemon or orange zest-grind.
¾ cup White vinegar
1 cup Coke
2 tablespoons Olive oil
1½ Sticks margarine
¼ cup Apple butter; (up to 2/3)
Remaining 2 lemon slices - rind and all
Water
1 tablespoon Chilled olive oil
2 teaspoons Instant orange Jello powder

Directions

PART I

PART II DRY

PART II WET

PART II C

PART II D

PART I - Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen.

PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the following three wet ingredients in the measuring cup with the dry liquids and mix thoroughly.

Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and all. Remove as soon as the meat falls away from the rind - about 20 to 30 minutes. Add enough water to maintain a “dipping sauce” consistency. After the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil mixed with 2 tsp instant orange Jello powder.

GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND REFRIGERATE. HEAT BEFORE USING. Posted to bbq-digest by "Magers" <magers@...> on Mar 17, 1998

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