Nick's Rib Sauce Clone V

Recipe Ingredients

		*Part 1*
1		Heinz Ketchup
1 cup	237ml	Coke or Ginger Ale
1/2 cup	118ml	Worcestershire sauce
2 tablespoons	30ml	Common yellow mustard
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Mexican oregano
1 cup	198g / 7oz	White sugar
2 tablespoons	30ml	Grape jelly
2		Four slices of lemon - including rind.
		*Part 2*
1/2 cup	99g / 3.5oz	White sugar
1 tablespoon	15ml	Hungarian sweet paprika
1 teaspoon	5ml	Ginger powder
1 teaspoon	5ml	Accent
1 teaspoon	5ml	Sage
1 teaspoon	5ml	Marjoram
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Garlic powder
2 teaspoons	10ml	Coarse black pepper
1 1/2 teaspoons	7.5ml	Durkee lemon-pepper
1 teaspoon	5ml	Mace
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Grapefruit, lemon or orange zest - grind
		*Part 3*
3/4 cup	177ml	White vinegar
1 cup	237ml	Coke
2 tablespoons	30ml	Olive oil
		*Part 4*
1 1/2		Margarine to the sauce.
1/4 cup	49g / 1.7oz	Apple butter - up to 2/3
		The remaining 2 lemon slices-rind and all
		*Part 5*
1 tablespoon	15ml	Chilled olive oil mixed with
2 teaspoons	10ml	Instant orange Jell-O powder.

Recipe Instructions

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 following dry ingredients in a 2 cup measuring cup.

Part III Combine the following three ingredients in the measuring cup with the dry liquids and mix thoroughly.

Part IV Add enough water to maintain a "dipping sauce" consistency.

Part V After the sauce has cooled to room temperature, add: Gently fold the oil-Jell-O combination into the cooled sauce. Bottle and refrigerate. Heat before using.

Recipe by "Magers" <[email protected]> on Mar 16, 1998.

Source:
Magers

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.