Name: Nick.s Rib Sauce Clone V
Ingredients: 1 28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle); 1 c Coke or Ginger Ale; 1/2 c Worcestershire sauce; 2 tb Common yellow mustard; 1 tb Lemon juice; 2 ts Mexican oregano; 1 c White sugar; 2 tb Grape jelly; 2 Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes.; 1/2 c White sugar; 1 tb Hungarian sweet paprika; 1 ts Ginger powder; 1 ts Accent; 1 ts Sage; 1 ts Marjoram; 1 ts Onion powder; 1 ts Garlic powder; 2 ts Coarse black pepper; 1 1/2 ts Durkee lemon-pepper; 1 ts Mace; 1 ts Cumin; 1/2 ts Grapefruit; lemon or orange zest-grind.; 3/4 c White vinegar; 1 c Coke; 2 tb Olive oil; 1 1/2 Sticks margarine; 1/4 c Apple butter; (up to 2/3); Remaining 2 lemon slices - rind and all; Water; 1 tb Chilled olive oil

We Christians often act like heathen. We preach that it is wonderful to be a Christian, that Heaven is to be gained and Hell shunned. Then when one of our loved ones dies, we act as if it were all a lie. Our actions say that this world is better than the next, that death is a tragedy, and we ask querulously in our unbelief, Why? Why? Why?… Shame on us! When we weep and lament at the death of our loved ones [beyond God’s-honoring grief], we often make void our testimony, cast reflection upon the Bible and irreverence on Heaven. For the Christian, death is not a tragedy but a glorious promotion – not the sad end, but the glorious beginning.

John Rice

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	Mexican		1	Servings

INGREDIENTS

1		28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle)
1	c	Coke or Ginger Ale
1/2	c	Worcestershire sauce
2	tb	Common yellow mustard
1	tb	Lemon juice
2	ts	Mexican oregano
1	c	White sugar
2	tb	Grape jelly
2		Four slices of lemon – including rind. Remove as soon as the meat falls away from the rind – about 30 minutes.
1/2	c	White sugar
1	tb	Hungarian sweet paprika
1	ts	Ginger powder
1	ts	Accent
1	ts	Sage
1	ts	Marjoram
1	ts	Onion powder
1	ts	Garlic powder
2	ts	Coarse black pepper
1 1/2	ts	Durkee lemon-pepper
1	ts	Mace
1	ts	Cumin
1/2	ts	Grapefruit; lemon or orange zest-grind.
3/4	c	White vinegar
1	c	Coke
2	tb	Olive oil
1 1/2		Sticks margarine
1/4	c	Apple butter; (up to 2/3)
		Remaining 2 lemon slices – rind and all
		Water
1	tb	Chilled olive oil
2	ts	Instant orange Jello powder

INSTRUCTIONS

PART I
PART II DRY
PART II WET
PART II C
PART II D
PART I - Combine the below ingredients and reduce to about or original
volume. Be sure to cover the pan with a splatter screen.
PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the
following three wet ingredients in the measuring cup with the dry liquids
and mix thoroughly.
Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and
all. Remove as soon as the meat falls away from the rind - about 20 to 30
minutes. Add enough water to maintain a .dipping sauce. consistency. After
the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil
mixed with 2 tsp instant orange Jello powder.
GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND
REFRIGERATE. HEAT BEFORE USING.
Posted to bbq-digest by "Magers" <magers@cris.com> on Mar 17, 1998

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