| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Barbecue, Pork, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow Onion; finely chopped |
| 1/4 |
c |
Olive Oil |
| 1/4 |
c |
Red Wine Vinegar |
| 2 |
ts |
Salt |
| 2 |
tb |
Louisiana Hot Sauce |
| 1 |
|
Garlic Clove; chopped |
| 3/4 |
c |
Dry Red Wine |
| 1 |
c |
Ketchup |
| 1/4 |
ts |
Celery Seeds |
| 1/2 |
c |
Steak Sauce |
| 3 |
ts |
Lemon Juice |
| 1/4 |
c |
Fresh Parsley |
INSTRUCTIONS
Sauté onions in oil. Add rest of ingredients (except parsley). Bring to
boil and cook on low for at least two hours. Add parsley during last 15
minutes of cooking. Serve with barbecued pork. This is a dipping sauce and
not intended to be used as a baste.
NOTES : Grill the ribs basting occasionally with oil and serve this pungent
sauce on the side.
Recipe by: Justin Hayward
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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