| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, And, Miscellaneo | 10 | Servings | ||
INGREDIENTS
| 1 | Stick margarine | |
| 1/2 | lg | Onion; diced |
| 1 | Green pepper; diced | |
| 1/2 | tb | White pepper |
| 1/2 | tb | Ground mustard |
| 1 | tb | Garlic puree |
| 1/2 | c | Honey |
| 1/4 | c | Molasses |
| 1/2 | ts | Crushed red pepper |
| 1/8 | c | Dijon mustard |
| 1/2 | ts | Watermelon flavoring |
| 2 | c | Chili sauce |
| 2 | c | Ketchup |
| 1/2 | c | Cider vinegar |
| 1/8 | c | Liquid smoke flavoring |
| 1/2 | c | Brown sugar |
INSTRUCTIONS
1. Saute onions and green peppers in margarine. 2. Add remaining ingredients and simmer for 1 hour. 3. Glaze desired meat and bake, broil or grill until done. NOTES : Fopr exceptional ribs, boil the ribs in water for 1 hour <too long?> before glazing and broiling, baking or grilling. You can find watermelon flavoring in speciality bakery stores and liquid smoke by the BBQ sauce in local grocery stores. Recipe by: Gourmet Expose/E.I.B.O.'s Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Nov 28, 1997
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