| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | California | Beef, Chicken, Ribs, Sauces | 1 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1 | Garlic seperated into cloves | |
| 1 | md | Onion; minced |
| 2 | 12 oz tomato paste | |
| 36 | oz | Water |
| 1 1/2 | c | Brown sugar, packed |
| 1 | Juice of orange | |
| 1/2 | c | Apple cider vinegar |
| 3 | tb | Light soy sauce |
| 2 | tb | Liquid barbecue smoke. |
| 2 | tb | Cayenne |
| 1 | tb | Black pepper |
| Chichen ribs ect. |
INSTRUCTIONS
In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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