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      RIB SAUCE

      PART I

      Blend the following to a medium-fine consistency and transfer to a 6 qt stock pot.

          1-15 oz can of crushed tomatoes.
          ½ cup Worcestershire sauce
          1 T Mexican oregano (the flavor of Mexican is much different than Mediterranean oregano)

      Add the following:

          28 oz bottle of Heinz Ketchup (Add the below wine to clean out the bottle).
          ½ cup of white Zinfandel wine
          3 Tbs common yellow mustard
          1 tsp grated or powdered ginger
          ½ cup white sugar
          One lemon, sliced about ½" thick.  Rind and all.  Remove as soon as the meat falls from the rind.

      KEY:  Reduce to about   to ½ original volume - thick and gooey.  You may need a heat diffuser screen on your burner.  This can take from 3 to 6 hours depending on your pan.  Cover with a splatter screen.
       

      PART II

      following the reduction noted above, add the following:

          1 T of Sweet Bell Pepper Grind (see below)
          Zest of one scrubbed orange and one lemon (see below)
          1 medium scrubbed lemon; sliced into ½" rounds - rind and all.  Remove as soon as the meat falls from the rind;  about 20 to 30 min.
          10 oz margarine (2 ½ sticks)
          1 ¼ cup white vinegar
          ¼ cup Zinfandel white wine
          1 cup white sugar
          1 tbs Hungarian sweet paprika
          1 tsp sage
          1 tsp Marjoram
          1 tsp onion powder
          1 tsp garlic powder
          1 ½ tsp black pepper
          1 ½ tsp Durkee lemon-pepper
          1 tsp mace
          ½ tsp cumin
          ½ tsp curry powder
          Add enough water to maintain a "dipping sauce" consistency.

      Bring the heat up to just short of a boil, then immediately reduce to a simmer.  Continue cooking to reduce the sauce to desired consistency.  Transfer to glass jars.  Allow to reach room temperature then refrigerate.

      This is actually a dipping sauce and is much thinner than regular BBQ sauce.  Serve very "HOT" on the side for dipping, or pour generously over ribs, butterfly pork loins or chicken.

      COOK TIME: approximately 4 to 6 hours

      ZEST PREPARATION:

      Using a zester or a potato peeler, cut the outer skin only from one orange and one lemon.  Drain and place on a cutting board.  Dice fine.

      Boil (blanch) in a small amount of white wine and water in a sauce pan for about 10 to 15 minutes. Drain and repeat.

      Place in a shallow bowl or pan and dehydrate in the oven at about 150 degrees for 2 to 3 hours. Run through a spice mill to powderize it.  Store until use in an airtight jar

      SWEET RED BELL PEPPER GRIND:

      Use mild, sweet red or yellow bell peppers (with slight yellow tinge) for the sweet pepper grind.

      Fine dice one pepper, removing the seeds and white pulp.

      Dry on a cookie sheet in the oven set at 150-175 degrees until totally dehydrated.  Run through a spice mill to find grind.  Produces about 1 Tsp plus 1 tsp of product.  Store in an air tight jar until ready to use.