Recipe: Nick's Starburst Rib Sauce

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Nick's Starburst Rib Sauce

		*PART I*
2 cups		canned diced tomatoes, (16 oz)
28 oz		Heinz Ketchup
1/4 cup		Worcestershire sauce
1		zest of one lemon - fresh. dice fine
		add this lemon quartered,, rind and all
1		orange, meat only, remove seeds
3 Tbs		grape jelly
1 Tbs		yellow mustard, French's type
1 tsp		onion powder
1 tsp		garlic powder
1 tsp		white pepper
1/2 tsp		black pepper
2 tsp		Mexican oregano**
1/2 tsp		sage
1/2 tsp		ginger
1/2 tsp		red pepper
1/4 tsp		turmeric
1/4 tsp		sweet paprika
1/2 tsp		marjoram
		*PART II*
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
1/4 cup		margarine
1 Tbs		Louisiana hot sauce

Part I directions: * Add the Worcestershire sauce to clean out the bottle. ** The flavor of Mexican is much different than Mediterranean oregano.

KEY: Combine Part I 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. Add Part II ingredients. 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.