Nick's Rib Sauce Clone Recipe - Cooking Index
Nick's Rib Sauce Clone Recipe - Cooking Index
| Part 1 | ||
| 2 cups | 125g / 4.4oz | Canned diced tomatoes - (16 oz) |
| 28 oz | 795g | Heinz ketchup* |
| 1/4 cup | 59ml | Worcestershire sauce |
| 1 | Lemon - fresh dice fine** | |
| One orange - meat only - remove seeds | ||
| 3 tablespoons | 45ml | Grape jelly*** |
| 1 tablespoon | 15ml | Common yellow mustard |
| 1 teaspoon | 5ml | Onion powder |
| 1 teaspoon | 5ml | Garlic powder |
| 1 teaspoon | 5ml | White pepper |
| 1/2 teaspoon | 2.5ml | Black pepper |
| 2 teaspoons | 10ml | Mexican oregano |
| 1/2 teaspoon | 2.5ml | Sage |
| 1/2 teaspoon | 2.5ml | Ginger |
| 1/2 teaspoon | 2.5ml | Red pepper |
| 1/4 teaspoon | 1.3ml | Turmeric |
| 1/4 teaspoon | 1.3ml | Sweet paprika |
| 1/2 teaspoon | 2.5ml | Marjoram |
| Part 2 | ||
| 1 1/4 cups | 296ml | White vinegar |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 160g / 5.6oz | Dark brown sugar |
| 1 cup | 198g / 7oz | White sugar |
| 1/4 cup | 59ml | Olive oil - (4 tbs) |
| 1/4 cup | 49g / 1.7oz | Margarine - (4 tbs) |
| 1 tablespoon | 15ml | Louisiana hot sauce |
* add the Worcestershire sauce to clean out the bottle. The bottle can be used to store part of the final product.
** quartered, rind and all replicates the fine yellow-orange, all zest of fragments found in nick's rib sauce and it's unique taste
*** or one cup of fresh white seedless grapes diced)
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 diced 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.
Source:
GRILLIN' & CHILLIN' SHOW #GR3625
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.