Ingredients Jump to Instructions ↓

  1. 1 2 cups 125g / 4.4oz Canned diced tomatoes - (16 oz)

  2. 28 oz 795g Heinz ketchup*

  3. 1/4 cup 59ml Worcestershire sauce

  4. 1 Lemon - fresh dice fine**

  5. One orange - meat only - remove seeds

  6. 3 tablespoons 45ml Grape jelly**

  7. 1 tablespoon 15ml Common yellow mustard

  8. 1 teaspoon 5ml Onion powder

  9. 1 teaspoon 5ml Garlic powder

  10. 1 teaspoon 5ml White pepper

  11. 1/2 teaspoon 2 1/2ml Black pepper

  12. 2 teaspoons 10ml Mexican oregano

  13. 1/2 teaspoon 2 1/2ml Sage

  14. 1/2 teaspoon 2 1/2ml Ginger

  15. 1/2 teaspoon 2 1/2ml Red pepper

  16. 1/4 teaspoon 1 1/3ml Turmeric

  17. 1/4 teaspoon 1 1/3ml Sweet paprika

  18. 1/2 teaspoon 2 1/2ml Marjoram

  19. 2 1 1/4 cups 296ml White vinegar

  20. 1 1/2 cups 355ml Water

  21. 1 cup 160g / 5.6oz Dark brown sugar

  22. 1 cup 198g / 7oz White sugar

  23. 1/4 cup 59ml Olive oil - (4 tbs)

  24. 1/4 cup 49g / 1.7oz Margarine - (4 tbs)

  25. 1 tablespoon 15ml Louisiana hot sauce

Instructions Jump to Ingredients ↑

  1. * add the Worcestershire sauce to clean out the bottle. The bottle can be used to store part of the final product.

  2. ** quartered, rind and all replicates the fine yellow-orange, all zest of fragments found in nick's rib sauce and it's unique taste ** or one cup of fresh white seedless grapes diced)

  3. Part I:

  4. 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.

  5. 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.

  6. 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.


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