Try this Nicks Rib Sauce Clone recipe, or contribute your own.
Suggest a better descriptionPart 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 SWAG.>> Posted to bbq-digest by wight@odc.net on Feb 2, 1998
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Serving Size: 1 Serving (1824g) | ||
Recipe Makes: 1 | ||
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Calories: 4450 | ||
Calories from Fat: 953 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.8g | 141 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 54g | ||
Polyunsanturated Fat 29.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2359.4mg | 81 % | |
Potassium 1490.2mg | 39 % | |
Total Carbohydrate 898.5g | 264 % | |
Dietary Fiber 11.9g | 47 % | |
Sugars, other 886.7g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4450
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