| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue, Sauce |
1 |
Servings |
INGREDIENTS
| 14 |
oz |
Crushed tomatoes |
| 1 |
sm |
Onion; minced |
| 1/8 |
c |
Honey |
| 1/4 |
c |
Molasses |
| 1/8 |
c |
Amber cider vinegar |
| 1 |
c |
Ketchup |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Franks Louisiana hot sauce |
| 1 |
tb |
Chili powder |
| 1/2 |
tb |
Powdered mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
Bring to boil, than simmer 1 hour. Refrigerate until used. I heat it up
before I mix it into the pork.
Recipe by: BBQ List - Don Martin doncdt@tiac.net
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 26, 1998, converted by
MM_Buster v2.0l.
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