Name: Nick's Rib Sauce Clone
Ingredients: 2 c (16 oz) of canned diced tomatoes; 1 Bottle; (28 oz) of Heinz Ketchup (Add the Worcestershire sauce to clean out the bottle). The bottle can be used to store part of the final product.; 1/4 c Worcestershire sauce; One lemon - fresh. Dice fine. This replicates the fine yellow-orange fragments found in great quantity in Nick.s Rib Sauce and adds greatly to it.s unique taste.). Add this lemon; quartered, rind and all , Zest of; One orange - meat only - remove seeds.; 3 tb Grape jelly; (or one cup of fresh white seedless grapes diced); 1 tb Common yellow mustard; 1 ts Onion powder; 1 ts Garlic powder; 1 ts White pepper; 1/2 ts Black pepper; 2 ts Mexican oregano; (the flavor of Mexican is much different than Mediterranean oregano); 1/2 ts Sage; 1/2 ts Ginger; 1/2 ts Red pepper; 1/4 ts Turmeric; 1/4 ts Sweet paprika; 1/2 ts Marjoram; 1 1/4 c White vinegar; 1 1/2 c Water; 1 c Dark brown sugar; 1 c White sugar; 1/4 c (4 Tbs) of olive oil; 1/4 c (4 Tbs) margarine; 1 tb Louisiana hot sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	French		1	Servings

INGREDIENTS

2	c	(16 oz) of canned diced tomatoes
1		Bottle; (28 oz) of Heinz Ketchup (Add the Worcestershire sauce to clean out the bottle). The bottle can be used to store part of the final product.
1/4	c	Worcestershire sauce
		One lemon – fresh. Dice fine. This replicates the fine yellow-orange fragments found in great quantity in Nick.s Rib Sauce and adds greatly to it.s unique taste.). Add this lemon; quartered, rind and all , Zest of
		One orange – meat only – remove seeds.
3	tb	Grape jelly; (or one cup of fresh white seedless grapes diced)
1	tb	Common yellow mustard
1	ts	Onion powder
1	ts	Garlic powder
1	ts	White pepper
1/2	ts	Black pepper
2	ts	Mexican oregano; (the flavor of Mexican is much different than Mediterranean oregano)
1/2	ts	Sage
1/2	ts	Ginger
1/2	ts	Red pepper
1/4	ts	Turmeric
1/4	ts	Sweet paprika
1/2	ts	Marjoram
1 1/4	c	White vinegar
1 1/2	c	Water
1	c	Dark brown sugar
1	c	White sugar
1/4	c	(4 Tbs) of olive oil
1/4	c	(4 Tbs) margarine
1	tb	Louisiana hot sauce

INSTRUCTIONS

PART I
PART II
Part I:
KEY: Combine above ingredients and reduce to about one half original volume
~ thick and gooey. This may take about 5 hours. Cover the pan with a
splatter screen or you.ll be sorry. Just before proceeding with Part II,
remove the bulk ingredients (lemon, orange and larger pieces of diced
tomato) by straining through a french fry basket.
PART II: Bring to a boil and reduce to a simmer. Continue cooking to reduce
the sauce to desired consistency. This is actually a dipping sauce and
should be thinner than regular BBQ sauce. Serve very .HOT. on the side for
dipping, or pour generously over ribs, butterfly pork loins or chicken.
NOTE: The butcher at PIO.s watched this being made in the basement of
Nick.s long ago. His memory was not clear but he was sure they used a high
grade ketchup as the base. They filled a large container and slowly reduced
the volume to approximately one half of the original volume. He mentioned
sage and oregano as spices - maybe thyme. He was certain they used brown
sugar. Also - he reported that he knew they buy large volumes of white
vinegar. All the rest above is a SWAG.>>
Posted to bbq-digest by wight@odc.net on Feb 2, 1998

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