Nick's rib sauce clone
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | (16 oz) of canned diced tomatoes |
| 1 | Bottle; (28 oz) of Heinz Ketchup (Add the Worcestershire sauce to clean out the bottle). The bottle can be used to store part of the final product. | |
| ¼ | cup | Worcestershire sauce |
| One lemon - fresh. Dice fine. This replicates the fine yellow-orange fragments found in great quantity in Nicks Rib Sauce and adds greatly to its unique taste.). Add this lemon; quartered, rind and all , Zest of | ||
| One orange - meat only - remove seeds. | ||
| 3 | tablespoons | Grape jelly; (or one cup of fresh white seedless grapes diced) |
| 1 | tablespoon | Common yellow mustard |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | White pepper |
| ½ | teaspoon | Black pepper |
| 2 | teaspoons | Mexican oregano; (the flavor of Mexican is much different than Mediterranean oregano) |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Red pepper |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Sweet paprika |
| ½ | teaspoon | Marjoram |
| 1¼ | cup | White vinegar |
| 1½ | cup | Water |
| 1 | cup | Dark brown sugar |
| 1 | cup | White sugar |
| ¼ | cup | (4 Tbs) of olive oil |
| ¼ | cup | (4 Tbs) margarine |
| 1 | tablespoon | Louisiana hot sauce |
Directions
PART I
PART II
Part I:
KEY: Combine above ingredients and reduce to about one half original volume ~ thick and gooey. This may take about 5 hours. Cover the pan with a splatter screen or you’ll be sorry. Just before proceeding with Part II, remove the bulk ingredients (lemon, orange and larger pieces of diced tomato) by straining through a french fry basket.
PART II: Bring to a boil and reduce to a simmer. Continue cooking to reduce the sauce to desired consistency. This is actually a dipping sauce and should be thinner than regular BBQ sauce. Serve very “HOT” on the side for dipping, or pour generously over ribs, butterfly pork loins or chicken.
NOTE: The butcher at PIO’s watched this being made in the basement of Nick’s long ago. His memory was not clear but he was sure they used a high grade ketchup as the base. They filled a large container and slowly reduced the volume to approximately one half of the original volume. He mentioned sage and oregano as spices - maybe thyme. He was certain they used brown sugar. Also - he reported that he knew they buy large volumes of white vinegar. All the rest above is a SWAG.>> Posted to bbq-digest by wight@... on Feb 2, 1998