Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Nick's Starburst Rib Sauce

none

***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 fin
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 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

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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster