Nick's rib sauce clone

Yield: 1 Servings

Measure Ingredient
2 cups (16 oz) of canned diced tomatoes
1 \N 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
\N \N One lemon - fresh. Dice fine. This replicates the fine yellow-orange fragments found in great quantity in Nick’s Rib Sauce and adds greatly to it’s unique taste.). Add this lemon; quartered, rind and all , Zest of
\N \N 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



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

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