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Nick's Rib Sauce Clone V

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*Part 1*
1 28 ounces bo 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 four slices of lemon - including ri
*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 to the sauce.
1/4 cup apple butter; up to 2/3
the remaining 2 lemon slices - rind
-- all.
*Part 5*
1 tablespoon chilled olive oil mixed with
2 teaspoons instant orange Jello powder.

PART I Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen. PART II Mix the following dry ingredients in a 2 cup measuring cup. Part III Combine the following three ingredients in the measuring cup with the dry liquids and mix thoroughly. Part IV Add enough water to maintain a “dipping sauce” consistency. Part V After the sauce has cooled to room temperature, add: GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND REFRIGERATE. HEAT BEFORE USING. MC Formatted by Kurt Lucas Recipe from by "Magers" on Mar 16, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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

 
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