Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick margarine |
| ½ large | Onion; diced |
| 1 \N | Green pepper; diced |
| ½ tablespoon | White pepper |
| ½ tablespoon | Ground mustard |
| 1 tablespoon | Garlic puree |
| ½ cup | Honey |
| ¼ cup | Molasses |
| ½ teaspoon | Crushed red pepper |
| ⅛ cup | Dijon mustard |
| ½ teaspoon | Watermelon flavoring |
| 2 cups | Chili sauce |
| 2 cups | Ketchup |
| ½ cup | Cider vinegar |
| ⅛ cup | Liquid smoke flavoring |
| ½ cup | Brown sugar |
1. Saute onions and green peppers in margarine.
2. Add remaining ingredients and simmer for 1 hour.
3. Glaze desired meat and bake, broil or grill until done.
NOTES : Fopr exceptional ribs, boil the ribs in water for 1 hour <too long?> before glazing and broiling, baking or grilling. You can find watermelon flavoring in speciality bakery stores and liquid smoke by the BBQ sauce in local grocery stores.
Recipe by: Gourmet Expose/E.I.B.O.'s Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Nov 28, 1997