Nicks Rib Sauce Clone
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 1/2 c water
- 1 c sugar
- 1/2 ts cayenne pepper
- 1/2 ts black pepper
- 1/2 ts marjoram
- 1 ts garlic powder
- 1/4 c worcestershire sauce
- 1 ts onion powder
- 1/4 ts turmeric
- 1/2 ts ginger
- 1 ts white pepper
- part i
- part ii
- 2 c diced ? (c)
- 1 orange meat only
- 1/4 c margarine (4 tbs)
- 3 tb grape jelly
- 1 tb louisiana hot sauce
- 1 heinz ?
- 2 ts mexican oregano (the flavor
- 1 lemon diced
- 1 c dark brown sugar
- 1 1/4 c white vinegar
- 1/4 c olive oil (4 tbs)
- 1/4 ts sweet paprika
- 1 tb yellow mustard
- 1/2 ts sage
- Carbohydrate 898.52854125 g
- Cholesterol 0 mg
- Fat 105.846895 g
- Fiber 11.8694999168515 g
- Protein 4.90888875 g
- Saturated Fat 19.180364375 g
- Serving Size 1 1 Serving (1824g)
- Sodium 2359.411125 mg
- Sugar 886.659041333148 g
- Trans Fat 3.46711125 g
- Calories 4450 calories
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.>> Posted to bbq-digest by wight@odc.net on Feb 2, 1998
