| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Sauces, Cyberealm, Bar-b-q |
3 |
Cups |
INGREDIENTS
| 1 1/2 |
c |
Canadian Beer |
| 1 1/2 |
c |
Heinz Ketchup |
| 1/2 |
c |
Dark Brown Sugar |
| 4 |
tb |
Red Wine Vinegar or, |
| 3 |
tb |
Balsamic Vinegar |
| 2 |
ts |
Dijon Mustard (grey poupon) |
| 2 |
ts |
Worcestershire Sauce |
| 1 |
ts |
Dry Mustard (super fine) |
| 1 |
ts |
Basil, crushed |
| 5 |
x |
Red Chilies, crushed or, |
|
|
Pepper Sauce to taste. |
| 2 |
tb |
Olive Oil |
| 3 |
cl |
Garlic, crushed and chopped |
|
|
Fresh Ground Black Pepper |
INSTRUCTIONS
1) Combine vinegar, beer, worcestershire sauce in saucepan over medium
heat. Add brown sugar and stir to dissolve. Add all the rest, bring to
a boil and simmer for 20 minutes.
2) Heat uncovered just before using.
If you like it hot, use the red chilies liberally, and use 1 tb of black
pepper added last.
Note: If using pork, parboil for 10 minutes, then bake until almost done.
Brush sauce on, and grill no more than 20 minutes.
Note: Beef ribs benefit from a water catch pan in the grill under large rib
sections; Slows the cooking. Brush sauce on last 2 turns.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
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