Nick's Rib Sauce Clone V: #98314 Recipe - Cooking Index
Nick's Rib Sauce Clone V: #98314 Recipe - Cooking Index
| Part 1 | ||
| 28 oz | 795g | Heinz ketchup |
| 1 cup | 237ml | Coke or ginger ale |
| 1/2 cup | 118ml | Worcestershire sauce |
| 2 tablespoons | 30ml | Common yellow mustard |
| 1 tablespoon | 15ml | Lemon juice |
| 2 teaspoons | 10ml | Mexican oregano |
| 1 cup | 198g / 7oz | White sugar |
| 2 tablespoons | 30ml | Grape jelly |
| 2 | Lemon - including rind. | |
| Part 2 | ||
| 1/2 cup | 99g / 3.5oz | White sugar |
| 1 tablespoon | 15ml | Hungarian sweet paprika |
| 1 teaspoon | 5ml | Ginger powder |
| 1 teaspoon | 5ml | Accent |
| 1 teaspoon | 5ml | Sage |
| 1 teaspoon | 5ml | Marjoram |
| 1 teaspoon | 5ml | Onion powder |
| 1 teaspoon | 5ml | Garlic powder |
| 2 teaspoons | 10ml | Coarse black pepper |
| 1 1/2 teaspoons | 7.5ml | Durkee lemon-pepper |
| 1 teaspoon | 5ml | Mace |
| 1 teaspoon | 5ml | Cumin |
| 1/2 teaspoon | 2.5ml | Grapefruit - lemon or orange zest-grind. |
| Part 3 | ||
| 3/4 cup | 177ml | White vinegar |
| 1 cup | 237ml | Coke |
| 2 tablespoons | 30ml | Olive oil |
| Part 4 | ||
| 1 1/2 | Margarine | |
| 1/3 cup | 65g / 2.3oz | Apple butter |
| 2 | Lemon - including rind. | |
| Part 5 | ||
| 1 tablespoon | 15ml | Chilled olive oil |
| 2 teaspoons | 10ml | Instant orange jell-o powder. |
Combine Part I ingredients, put in sauce pan on medium heat and reduce to about 1/2 original volume. Add the Worcestershire sauce and pop to the ketchup bottle clean it out. Be sure to cover the pan with a splatter screen. Remove lemon rind as soon as the pulp falls away from the rind, about 30 minutes.
Mix the Part II dry ingredients in a -2-cup measuring cup.
Combine the Part III ingredients in the 2-cup measuring cup with the dry ingredients and mix thoroughly.
Add the Part IV ingredients in order and the second 2 lemon slices - rind and all. Remove rind as soon as the meat falls away - about 20 to 30 minutes.
Mix orange Jell-O into olive oil. After the sauce has cooled to room temperature, gently fold the oil-Jell-O combination into the cooled sauce.
Bottle and refrigerate. Heat before using.
Add enough water to maintain a dipping sauce consistency.
Source:
GRILLIN' & CHILLIN' SHOW #GR3625
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