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Decon Hubards Rib Sauce

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1/2 gallon CANNED WHOLE TOMATOES WITH JUICE
1 quart WORCHESTER
1 quart WHITE VINEGAR
2 medium ONIONS; (PEELED&CHOPPED)
1/2 pound BUTTER OR MARGARINE
1 1/2 teaspoons BLACK PEPPER
1/2 teaspoon RED PEPPER
1 1/2 teaspoons SALT
1 1/2 teaspoons MUSTARD
2 tablespoons GRANULATED SUGAR
2 LEMONS WASHED&HALVED
2 small CANS TOMATO PASTE

IN A 8 QUART SAUCE PAN PLACE ALL INGRED. EXCEPT LEMONS AND T.PASTE. BRING TO BOIL SQUEEZE LEMONS INTO SAUCE,DROP HALVES IN REDUCE HEAT AND SIMMER FOR 30 TO 45 MIN. REMOVE LEMON HALVES LET COOL AND SQUEEZE AGAIN.DISCARD LEMON SKINS. STRAIN SAUCE RETURN TO CLEAN POT. ADD TOMATO PASTE FOR BODY. PLACE COOKED MEAT ON FLAT DISH; BRUSH ON ALL SIDES WITH BBQ, SERVE HOT. IF MEAT IS COLD PREHEAT OVEN TO 300 DEG PLACE MEAT ON FLAT PAN BRUSH WITH SAUCE COVER WITH FOIL AND ALLOW TO REST IN OVEN FOR 30 MIN TO ABSORB FLAVOR. ***APPLY BBQ SAUCE ONLY AFTER COOKING*** BBQ SAUCE NEVER BRUSHED ON MEAT DURING COOKING. MAY BE GOOD FOR CHICKEN TO?. SORCE: ROBERT HUGHEY & JAMES ROWLAND JR. TAUGHT BY DEACON MARK HUBBARD OF WHEAT SREET BAPTIST CHURCH A 125 YEAR OLD DOWN TOWN ATLANTA CHURCH. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Randy & JoAnne" on Aug 26, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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