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Nick's Starburst Rib Sauce


***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 **

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