Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---part 1---
   2      cups          canned diced tomatoes -- (16 oz)
  28      ounces        Heinz ketchup*
     1/4  cup           Worcestershire sauce
   1                    lemon - fresh dice fine**
                        one orange - meat only - remove seeds
   3      tablespoons   grape jelly***
   1      tablespoon    common yellow mustard
   1      teaspoon      onion powder
   1      teaspoon      garlic powder
   1      teaspoon      white pepper
     1/2  teaspoon      black pepper
   2      teaspoons     Mexican oregano
     1/2  teaspoon      sage
     1/2  teaspoon      ginger
     1/2  teaspoon      red pepper
     1/4  teaspoon      turmeric
     1/4  teaspoon      sweet paprika
     1/2  teaspoon      marjoram
                        ---part 2---
   1 1/4  cups          white vinegar
   1 1/2  cups          water
   1      cup           dark brown sugar
   1      cup           white sugar
     1/4  cup           olive oil -- (4 tbs)
     1/4  cup           margarine -- (4 tbs)
   1      tablespoon    Louisiana hot sauce

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