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Beef Rib Finishing Sauce

none

sautéed onion
1 large can peeled tomatoes
white vinegar
cider vinegar
Louisiana dark molasses
orange juice
lime juice
lemon juice
dark brown mustard
2 dashes Tabasco sauce
beef rib rub

After simmering the whole thing for a few (2 to 4) hours, it is run through a puree sieve and served up warm. Man is that a good sauce, especially if you make enough of it to age in the refrigerator for a few weeks. (Don't ask me for the quantities because that varies every time I make it! Just keep adding until its right.) - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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