Recipe - Nicks Rib Sauce Clone

PART I
2 cup (16 oz) of canned minced
tomatoes
1 Bottle; (28 oz) of Heinz
Ketchup (Add the
Worcestershire sauce to
clean out the bottle). The
bottle can be used to store
part of the final product.
One fourth cup Worcestershire sauce
One lemon fresh. Dice
fine. This replicates the
fine yelloworange
fragments found in great
quantity in Nick’s Rib
Sauce and adds greatly to
it’s unique taste.). Add
this lemon; quartered, rind
and all , Zest of
One orange meat only
remove seeds.
3 tablespoon Grape jelly; (or one cup of
fresh white seedless grapes
minced )
1 tablespoon Common yellow mustard
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon White pepper
One half teaspoon Black pepper
2 teaspoon Mexican oregano; (the flavor
of Mexican is much
different than
Mediterranean oregano)
One half teaspoon Sage
One half teaspoon Ginger
One half teaspoon Red pepper
One fourth teaspoon Turmeric
One fourth teaspoon Sweet paprika
One half teaspoon Marjoram

PART II
1 One fourth cup White vinegar
1 One half cup Water
1 cup Dark brown sugar
1 cup White sugar
One fourth cup (4 Tbs) of olive oil
One fourth cup (4 Tbs) margarine
1 tablespoon Louisiana hot sauce

Part I:

KEY: Combine above ingredients and reduce to about one half original volume
~ thick and gooey. This may take about 5 hours. Cover the pan with a
splatter screen or you’ll be sorry. Just before proceeding with Part II,
remove the bulk ingredients (lemon, orange and larger pieces of minced
tomato) by straining through a french fry basket.

PART II: Bring to a boil and reduce to a simmer. Continue cooking to reduce
the sauce to desired consistency. This is actually a dipping sauce and
should be thinner than regular BBQ sauce. Serve very “HOT” on the side for
dipping, or pour generously over ribs, butterfly pork loins or chicken.

NOTE: The butcher at PIO’s watched this being made in the basement of
Nick’s long ago. His memory was not clear but he was sure they used a high
grade ketchup as the base. They filled a large container and slowly reduced
the volume to approximately one half of the original volume. He mentioned
sage and oregano as spices maybe thyme. He was certain they used brown
sugar. Also he reported that he knew they buy large volumes of white
vinegar. All the rest above is a SWAG.

Posted to bbqdigest by wight@odc.net on Feb 2, 1998