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Nick.s Rib Sauce Clone V

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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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