Nick’s rib sauce clone v

1 Servings

Ingredients

QuantityIngredient
128-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle)
1cupCoke or Ginger Ale
½cupWorcestershire sauce
2tablespoonsCommon yellow mustard
1tablespoonLemon juice
2teaspoonsMexican oregano
1cupWhite sugar
2tablespoonsGrape jelly
2Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes.
½cupWhite sugar
1tablespoonHungarian sweet paprika
1teaspoonGinger powder
1teaspoonAccent
1teaspoonSage
1teaspoonMarjoram
1teaspoonOnion powder
1teaspoonGarlic powder
2teaspoonsCoarse black pepper
1½teaspoonDurkee lemon-pepper
1teaspoonMace
1teaspoonCumin
½teaspoonGrapefruit; lemon or orange zest-grind.
¾cupWhite vinegar
1cupCoke
2tablespoonsOlive oil
1½Sticks margarine
¼cupApple butter; (up to 2/3)
Remaining 2 lemon slices - rind and all
Water
1tablespoonChilled olive oil
2teaspoonsInstant 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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