Nick's Starburst Rib Sauce
Grrrrrgh!
Course : BBQ Sauce
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***part 1***
   2      cups          canned diced tomatoes -- (16 oz)
  28      ounces        Heinz ketchup
     1/4  cup           Worcestershire sauce
   1                    zest of one lemon - fresh. dice fine
                        add this lemon -- quartered, rind and
                        -- all
   1                    orange -- meat only, remove
                        -- seeds
   3      tablespoons   grape jelly
   1      tablespoon    yellow mustard -- French's type
   1      teaspoon      onion powder
   1      teaspoon      garlic powder
   1      teaspoon      white pepper
     1/2  teaspoon      black pepper
   2      teaspoons     Mexican oregano**
     1/2  teaspoon      sage
     1/2  teaspoon      ginger
     1/2  teaspoon      red pepper
     1/4  teaspoon      turmeric
     1/4  teaspoon      sweet paprika
     1/2  teaspoon      marjoram
                        ***part 2***
   1 1/4  cups          white vinegar
   1 1/2  cups          water
   1      cup           dark brown sugar
   1      cup           white sugar
     1/4  cup           olive oil
     1/4  cup           margarine
   1      tablespoon    Louisiana hot sauce
 

Preparation:

Part I directions: * Add the Worcestershire sauce to clean out the bottle. ** The flavor of Mexican is much different than Mediterranean oregano. KEY: Combine Part I 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. Add Part II ingredients. 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