| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | 1-POUND BOX LIGHT BROWN SUGAR | |
| 2 | c | KETCHUP |
| 1 | c | WORCHESTERSHIRE SAUCE |
| 3/4 | c | HONEY |
| 1 | c | CIDER OR DISTILLED VINEGAR |
| 6 | GREEN ONIONS; TRIMMED AND MINCED | |
| 3 | CLOVES GARLIC; MINCED | |
| 16 | WHOLE CLOVES | |
| 1 | BAY LEAF | |
| 1/4 | c | DRY MUSTARD |
| 1 | ts | CRUMBLED DRY ROSEMARY |
| 1 | TEASPOOON GROUND OREGANO | |
| 1/2 | ts | GROUND BLACK PEPPER |
| 1/2 | ts | GROUND RED PEPPER |
| 1/4 | c | (1/2 STICK) BUTTER |
| 1/2 | LEMON ; JUICE OF |
INSTRUCTIONS
MAKES 6 CUPS IN A LARGE SAUCEPAN, COMBINE ALL INGREDIENTS EXCEPT BUTTER AND LEMON JUICE, AND SIMMER OVER MEDIUM LOW HEAT FOR 30 TO 45 MINUTES. REDUCE HEAT TO LOW, ADD BUTTER AND LEMON JUICE, AND SIMMER 5 MINUTES LONGER. STRAIN AND DISCARD SOLIDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: AS A FINISHING SAUCE ON RIBS AND PORK BARBECUE. ALSO GOOD ON CHICKEN AND HAMBURGERS. NOT APPROVED FOR IV USE. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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