Nick's Rib Sauce Clone V: #98314

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 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
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 / Directions:

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.

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