Recipe - Meat Doctors Miracle Sauce

1 1POUND BOX LIGHT BROWN
SUGAR
2 cup KETCHUP
1 cup WORCHESTERSHIRE SAUCE
Three fourths cup HONEY
1 cup CIDER OR DISTILLED VINEGAR
6 GREEN ONIONS; TRIMMED AND
MINCED
3 CLOVES GARLIC; MINCED
16 WHOLE CLOVES
1 BAY LEAF
One fourth cup DRY MUSTARD
1 teaspoon CRUMBLED DRY ROSEMARY
1 TEASPOOON GROUND OREGANO
One half teaspoon GROUND BLACK PEPPER
One half teaspoon GROUND RED PEPPER
One fourth cup (One half STICK) BUTTER
One half LEMON ; JUICE OF

MAKES 6 CUPS

IN A LARGE SAUCEPAN, COMBINE ALL INGREDIENTS EXCEPT BUTTER AND LEMON JUICE,
AND SIMMER OVER MEDIUM LOW HEAT FOR 30 TO 45 MINUTES. REDUCE HEAT TO LOW,
ADD BUTTER AND LEMON JUICE, AND SIMMER 5 MINUTES LONGER. STRAIN AND DISCARD
SOLIDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: AS A FINISHING SAUCE ON RIBS AND PORK BARBECUE. ALSO GOOD ON CHICKEN
AND HAMBURGERS. NOT APPROVED FOR IV USE.

Posted to bbqdigest by LTag106981@aol.com on Jun 27, 1999, converted by
MM_Buster v2.0l.