Cooking Index - Cooking Recipes & IdeasNick's Rib Sauce Clone V: #98314 Recipe - Cooking Index

Nick's Rib Sauce Clone V: #98314

Serves: 1 people

Recipe Ingredients

  Part 1
28 oz 795gHeinz ketchup
1 cup 237mlCoke or ginger ale
1/2 cup 118mlWorcestershire sauce
2 tablespoons 30mlCommon yellow mustard
1 tablespoon 15mlLemon juice
2 teaspoons 10mlMexican oregano
1 cup 198g / 7ozWhite sugar
2 tablespoons 30mlGrape jelly
2   Lemon - including rind.
  Part 2
1/2 cup 99g / 3.5ozWhite sugar
1 tablespoon 15mlHungarian sweet paprika
1 teaspoon 5mlGinger powder
1 teaspoon 5mlAccent
1 teaspoon 5mlSage
1 teaspoon 5mlMarjoram
1 teaspoon 5mlOnion powder
1 teaspoon 5mlGarlic powder
2 teaspoons 10mlCoarse black pepper
1 1/2 teaspoons 7.5mlDurkee lemon-pepper
1 teaspoon 5mlMace
1 teaspoon 5mlCumin
1/2 teaspoon 2.5mlGrapefruit - lemon or orange zest-grind.
  Part 3
3/4 cup 177mlWhite vinegar
1 cup 237mlCoke
2 tablespoons 30mlOlive oil
  Part 4
1 1/2   Margarine
1/3 cup 65g / 2.3ozApple butter
2   Lemon - including rind.
  Part 5
1 tablespoon 15mlChilled olive oil
2 teaspoons 10mlInstant orange jell-o powder.

Recipe Instructions

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.



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