| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | c | KETCHUP |
| 1 | c | RED WINE VINEGAR |
| 1/2 | c | BROWN SUGAR |
| 1/4 | c | MOLASSES |
| 1 1/2 | ts | LIQUID SMOKE |
| 1/2 | ts | SALT |
| 1/4 | ts | BLACK PEPPER; ROUNDED |
| 1/4 | ts | GARLIC POWDER |
| 1/4 | ts | ONION POWDER |
INSTRUCTIONS
OF THE FOUR FAMOUS BARBECUE SAUCES SERVED ON THOSE DELICIOUS, TENDER RIBS AT TONY ROMA'S, THIS IS THE ONLY ONE THAT WASN'T CLONED IN THE THIRD BOOK, TOP SECRET RESTAURANT RECIPES. THIS SWEET, SMOKY SAUCE IS GREAT ON PORK SPARERIBS COOKED WITH THE TECHNIQUE FOUND ON PAGE 298 OF THE BOOK, OR YOU CAN USE IT ON A RECIPE OF YOUR OWN THAT INCLUDES PORK OR BEEF RIBS, EVEN CHICKEN. NOW TONY ROMA'S SELLS EACH OF ITS FOUR BARBECUE SAUCES AT THE RESTAURANT CHAIN, SEPARATELY, OR IN GIFT SETS OF FOUR. BUT IF YOU DON'T HAVE A TONY ROMA'S NEAR YOU, THIS IS THE ONLY WAY TO GET THAT ONE-OF-A-KIND BARBECUE TASTE AT HOME. COMBINE ALL OF THE INGREDIENTS IN A MEDIUM SAUCEPAN OVER HIGH HEAT, AND WHISK UNTIL SMOOTH. BRING SAUCE TO A BOIL, THEN REDUCE HEAT AND SIMMER UNCOVERED FOR 30-40 MINUTES OR UNTIL SAUCE HAS THICKENED. USE ON PORK SPARERIBS -- AS COOKED WITH THE METHOD FROM THE BOOK TOP SECRET RESTAURANT RECIPES -- OR ANY OF YOUR BEEF, PORK OR CHICKEN RECIPES. (HTTP://WWW.TOPSECRETRECIPES.COM) MAKES 1 1/2 CUPS. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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