Recipe for Nick"s Rib Sauce Clone V

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	PART I ----------------
1 x	28-oz bottle of Heinz Ketchup, (Add the Worcestershire sauce and pop to clean out the bottle)
1 cup	Coke or Ginger Ale
1/2 cup	Worcestershire sauce
2 tbl	Common yellow mustard
1 tbl	Lemon juice
2 tsp	Mexican oregano
1 cup	White sugar
2 tbl	Grape jelly
2 x	Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes.
	----------------- PART II DRY ----------------
1/2 cup	White sugar
1 tbl	Hungarian sweet paprika
1 tsp	Ginger powder
1 tsp	Accent
1 tsp	Sage
1 tsp	Marjoram
1 tsp	Onion powder
1 tsp	Garlic powder
2 tsp	Coarse black pepper
1/2 tsp	Durkee lemon-pepper
1 tsp	Mace
1 tsp	Cumin
1/2 tsp	Grapefruit, lemon or orange zest-grind.
	----------------- PART II WET ----------------
3/4 cup	White vinegar
1 cup	Coke
2 tbl	Olive oil
	----------------- PART II C ----------------
1/2 stk	margarine
1/4 cup	Apple butter, (up to 2/3)
	Remaining 2 lemon slices - rind and all
	Water
	----------------- PART II D ----------------
1 tbl	Chilled olive oil

Instructions:

Instructions: PART I - Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen.

PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the following three wet ingredients in the measuring cup with the dry liquids and mix thoroughly.

Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and all. Remove as soon as the meat falls away from the rind - about 20 to 30 minutes. Add enough water to maintain a "dipping sauce" consistency. After the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil mixed with 2 tsp instant orange Jello powder.

GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND REFRIGERATE. HEAT BEFORE USING.

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