Nicks Rib Sauce Clone V 98314
Serving Size : 1
Ingredients for prepare Nicks Rib Sauce Clone V 98314
:
| Amount | Measure | Ingredient - Preparation Method |
part 1
nicks rib sauce clone v 98314 |
| 28 | ounces | Heinz ketchup |
| 1 | cup | coke or ginger ale |
| 1/2 | cup | Worcestershire sauce |
| 2 | tablespoons | common yellow mustard |
| 1 | tablespoon | lemon juice |
| 2 | teaspoons | Mexican oregano |
| 1 | cup | white sugar |
| 2 | tablespoons | grape jelly |
| 2 | slices | lemon - including rind. |
part 2
nicks rib sauce clone v 98314 |
| 1/2 | 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 | teaspoons | coarse black pepper |
| 1 1/2 | teaspoons | Durkee lemon-pepper |
| 1 | teaspoon | mace |
| 1 | teaspoon | cumin |
| 1/2 | teaspoon | grapefruit - lemon or orange |
zest-grind. part 3
nicks rib sauce clone v 98314 |
| 3/4 | cup | white vinegar |
| 1 | cup | coke |
| 2 | tablespoons | olive oil |
part 4
nicks rib sauce clone v 98314 |
| 1 1/2 | sticks | margarine |
| 1/3 | cup | apple butter |
| 2 | slices | lemon - including rind. |
part 5
nicks rib sauce clone v 98314 |
| 1 | tablespoon | chilled olive oil |
| 2 | teaspoons | instant orange jell-o powder. |
recipe Nicks Rib Sauce Clone V 98314
Combine Part I ingredients, put in sauce pan on medium heat
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and reduce to about 1/2 original volume. Add the Worcestershire sauce and pop
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to the ketchup bottle clean it out. Be sure to cover the
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pan with a splatter screen. Remove lemon rind as soon as the pulp falls away from the rind, about 30
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minutes. Mix the Part II dry ingredients in a -2-cup measuring cup.
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Combine the Part III ingredients in the 2-cup measuring cup with the dry ingredients and mix
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thoroughly. Add the Part IV ingredients in order and the second 2
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lemon slices - rind and all. Remove rind as soon as the meat
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falls away - about 20 to 30 minutes. Mix orange Jell-O into olive
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oil. After the sauce has cooled to room temperature, gently fold the oil-Jell-O combination into the cooled sauce.
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Bottle and refrigerate. Heat before using. Add enough water to maintain a dipping sauce consistency.