Nick's Rib Sauce Clone V: #98314

Course :	BBQ Sauce
From:	HungryMonster.com
Serves:	1

Ingredients:

		---part 1---
28	ounces	Heinz ketchup
1	cup	coke or ginger ale
1/2	cup	Worcestershire sauce
2	tablespoons	common yellow mustard
1	tablespoon	lemon juice
2	teaspoons	Mexican oregano
1	cup	white sugar
2	tablespoons	grape jelly
2	slices	lemon - including rind.
		---part 2---
1/2	cup	white sugar
1	tablespoon	Hungarian sweet paprika
1	teaspoon	ginger powder
1	teaspoon	accent
1	teaspoon	sage
1	teaspoon	marjoram
1	teaspoon	onion powder
1	teaspoon	garlic powder
2	teaspoons	coarse black pepper
1 1/2	teaspoons	Durkee lemon-pepper
1	teaspoon	mace
1	teaspoon	cumin
1/2	teaspoon	grapefruit -- lemon or orange
		---part 3---
3/4	cup	white vinegar
1	cup	coke
2	tablespoons	olive oil
		---part 4---
1 1/2	sticks	margarine
1/3	cup	apple butter
2	slices	lemon - including rind.
		---part 5---
1	tablespoon	chilled olive oil
2	teaspoons	instant orange jell-o powder.

Preparation:

Combine Part I ingredients, put in sauce pan on medium heat and reduce to about 1/2 original volume. Add the Worcestershire sauce and pop to the ketchup bottle clean it out. Be sure to cover the pan with a splatter screen. Remove lemon rind as soon as the pulp falls away from the rind, about 30 minutes. Mix the Part II dry ingredients in a -2-cup measuring cup. Combine the Part III ingredients in the 2-cup measuring cup with the dry ingredients and mix thoroughly. Add the Part IV ingredients in order and the second 2 lemon slices - rind and all. Remove rind as soon as the meat falls away - about 20 to 30 minutes. Mix orange Jell-O into olive oil. After the sauce has cooled to room temperature, gently fold the oil-Jell-O combination into the cooled sauce. Bottle and refrigerate. Heat before using. Add enough water to maintain a dipping sauce consistency.