Preparation:
* add the Worcestershire sauce to clean out the bottle. The bottle can be used to store part of the final product.
** 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)
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 |
