Recipe - Nicks Rib Sauce Clone V

PART I
1 28oz bottle of Heinz
Ketchup; (Add the
Worcestershire sauce and
pop to clean out the
bottle)
1 cup Coke or Ginger Ale
One half cup Worcestershire sauce
2 tablespoon Common yellow mustard
1 tablespoon Lemon juice
2 teaspoon Mexican oregano
1 cup White sugar
2 tablespoon Grape jelly
2 Four slices of lemon
including rind. Remove as
soon as the meat falls away
from the rind about 30
minutes.

PART II DRY
One half cup White sugar
1 tablespoon Hungarian sweet paprika
1 teaspoon Ginger powder
1 teaspoon Accent
1 teaspoon Sage
1 teaspoon Marjoram
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoon Coarse black pepper
1 One half teaspoon Durkee lemonpepper
1 teaspoon Mace
1 teaspoon Cumin
One half teaspoon Grapefruit; lemon or orange
zestgrind.

PART II WET
Three fourths cup White vinegar
1 cup Coke
2 tablespoon Olive oil

PART II C
1 One half Sticks margarine
One fourth cup Apple butter; (up to 2/3)
Remaining 2 lemon slices
rind and all
Water

PART II D
1 tablespoon Chilled olive oil
2 teaspoon Instant orange Jello powder

PART I Combine the below ingredients and reduce to about or original
volume. Be sure to cover the pan with a splatter screen.

PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the
following three wet ingredients in the measuring cup with the dry liquids
and mix thoroughly.
Add Part II "C" to the sauce. Add the remaining 2 lemon slices rind and
all. Remove as soon as the meat falls away from the rind about 20 to 30
minutes. Add enough water to maintain a “dipping sauce” consistency. After
the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil
mixed with 2 tsp instant orange Jello powder.

GENTLY FOLD THE OILJELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND
REFRIGERATE. HEAT BEFORE USING.

Posted to bbqdigest by "Magers" magers@cris.com on Mar 17, 1998