|
|
Nick s Starburst Rib Sauce
Ingredients:
***PART I***
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 tablespoon 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 II***
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
Instructions:
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. |
|
|
|
