Nick’s Rib Sauce Clone
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 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 Nicks Rib | ||
| Sauce and adds greatly to | ||
| its unique taste.. Add | ||
| this lemon quartered | ||
| rind | ||
| and all Zest of | ||
| One orange – meat only – | ||
| remove seeds. | ||
| 3 | T | Grape jelly, or one cup of |
| fresh white seedless | ||
| grapes | ||
| diced | ||
| 1 | T | Common yellow mustard |
| 1 | t | Onion powder |
| 1 | t | Garlic powder |
| 1 | t | White pepper |
| 1/2 | t | Black pepper |
| 2 | t | Mexican oregano, the flavor |
| of Mexican is much | ||
| different than | ||
| Mediterranean oregano | ||
| 1/2 | t | Sage |
| 1/2 | t | Ginger |
| 1/2 | t | Red pepper |
| 1/4 | t | Turmeric |
| 1/4 | t | Sweet paprika |
| 1/2 | t | 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 | T | Louisiana hot sauce |
INSTRUCTIONS
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 youll 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 PIOs watched this being made in the basement of Nicks 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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Nutrition (calculated from recipe ingredients)
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Calories: 3228
Calories From Fat: 914
Total Fat: 104.6g
Cholesterol: 0mg
Sodium: 1487.5mg
Potassium: 4180.9mg
Carbohydrates: 547.6g
Fiber: 32.8g
Sugar: 225.3g
Protein: 46.5g