Nick's Starburst Rib Sauce

Course : BBQ Sauce
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

---part 1---
2 cups canned diced tomatoes -- (16 oz)
28 ounces Heinz ketchup
1/4 cup Worcestershire sauce
1 medium zest of one lemon - fresh. dice fine add this lemon -- quartered, rind and all
1 medium orange -- meat only, remove seeds
3 tablespoons grape jelly
1 tablespoon yellow mustard -- Frenchs 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 / Directions:

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


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More BBQ Sauce Recipes