Nick's Rib Sauce Clone V

Course : BBQ Sauce
Serves: 1
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---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 four slices of 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 zest -- grind
---Part 3
3/4 cup white vinegar
1 cup Coke
2 tablespoons olive oil
---Part 4
1 1/2 sticks margarine to the sauce.
1/4 cup apple butter -- up to 2/3
2 slices the remaining 2 lemon slices-rind and all
---Part 5
1 tablespoon chilled olive oil mixed with
2 teaspoons instant orange Jell-O powder.

Preparation / Directions:

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.

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