Rogers BBQ Rib Sauce

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GnuBee
Firestarter
Posts: 13
Joined: Mon Jan 26, 2009 10:40 pm
The middle number please (3): 5

Rogers BBQ Rib Sauce

Post by GnuBee » Mon Feb 02, 2009 6:44 pm

Back in my Boil the ribs and Slather on the sauce I spent mucho bucks and many hours perfecting my Sauce. There is not a lot of heat in it but everyone seems to really enjoy it.


ROGER'S
BARBEQUE RIB SAUCE
DOUBLE RECIPE


INGREDIENTS

32 OZ HIENZ CHILLI SAUCE
4 CUPS HIENZ CATSUP
4 TABLESPOONS WORCHESTERSHIRE SAUCE
2 TEASPOONS GROUND CUMIN
2 TABLESPOONS GROUND GARLIC POWDER
2 TABLESPOONS GROUND ONION POWDER
4 TABLESPOONS SUGAR
4 CUPS HONEY
1 CUP BLACKSTRAP MOLASSAS
1 CUP WHITE VINEGAR
6 TABLESPOONS LIQUID BOVREL or 12 OXO CUBES
1 TEASPOON HOT TAI SAUCE
6 TABLESPOONS DRY MUSTARD
1 TABLESPOON HORSERADISH PASTE
2 TABLESPOONS TABASCO SAUCE
2 CUPS TOMATO PASTE

METHOD

TO PREVENT CLUMPING MIX 4 TABLESPOONS SUGAR WITH THE DRY SPICES AND POWDERS. MIX ALL THIS WITH A SPOON CRUSHING THE SPICES TO GET RID OF LUMPS. RESERVE IN A CUP.
MIX A LITTLE OF THE CHILLI SAUCE OR KETCHUP WITH THE HORSERADISH SAUCE AND BLEND TO PREVENT CLUMPING.
MIX LIQUIDS TOGETHER , IN A LARGE SAUCE PAN BRING TO A BOIL , REDUCE HEAT SIMMER FOR 1/2 HOUR OR SO . ADD SPICES FOR THE LAST 10 MINUTES
COOL AND BOTTLE.
MES
Cobb
Masterbuilt 7 in 1
Chargriller
Dutch ovens 12 inch and 10 inch

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