|1½ cup||Canadian Beer|
|1½ cup||Heinz Ketchup|
|½ cup||Dark Brown Sugar|
|4 tablespoons||Red Wine Vinegar or,|
|3 tablespoons||Balsamic Vinegar|
|2 teaspoons||Dijon Mustard (grey poupon)|
|2 teaspoons||Worcestershire Sauce|
|1 teaspoon||Dry Mustard (super fine)|
|1 teaspoon||Basil, crushed|
|5 xes||Red Chilies, crushed or,|
|Pepper Sauce to taste.|
|2 tablespoons||Olive Oil|
|3 cloves||Garlic, crushed and chopped|
|Fresh Ground Black Pepper|
1) Combine vinegar, beer, worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to
a boil and simmer for 20 minutes.
2) Heat uncovered just before using.
If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last.
Note: If using pork, parboil for 10 minutes, then bake until almost done. Brush sauce on, and grill no more than 20 minutes.
Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
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