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

Suppose that we believers in the Lord Jesus make our requests to God. Suppose also that, as far as we can honestly judge, the obtaining of our requests would be for our spiritual good and for the honor of God. We must then continue in prayer until the blessing is given to us. Furthermore, we have to believe that God does hear us and will answer our prayers. Frequently we fail in not continuing in prayer until the blessing is obtained and in not expecting the blessing. As assuredly as any individual uses these points, so assuredly will his requests be granted.

George Muller

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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