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Nicks Rib Sauce Clone V

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(0)
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 T Common yellow mustard
1 T Lemon juice
2 t Mexican oregano
1 c White sugar
2 T 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 T Hungarian sweet paprika
1 t Ginger powder
1 t Accent
1 t Sage
1 t Marjoram
1 t Onion powder
1 t Garlic powder
2 t Coarse black pepper
1 1/2 t Durkee lemon-pepper
1 t Mace
1 t Cumin
1/2 t Grapefruit, lemon or orange
zest-grind.
3/4 c White vinegar
1 c Coke
2 T 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 T Chilled olive oil
2 t Instant orange Jello powder

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3034
Calories From Fat: 1595
Total Fat: 181.6g
Cholesterol: 0mg
Sodium: 3000.8mg
Potassium: 2017.9mg
Carbohydrates: 321.9g
Fiber: 12.2g
Sugar: 42g
Protein: 36.1g


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