1 1/2 c Canadian Beer
1 1/2 c Heinz Ketchup
1/2 c Dark Brown Sugar
4 tb Red Wine Vinegar or,
3 tb Balsamic Vinegar
2 ts Dijon Mustard (grey poupon)
2 ts Worcestershire Sauce
1 ts Dry Mustard (super fine)
1 ts Basil, crushed
5 x Red Chilies, crushed or,
Pepper Sauce to taste.
2 tb Olive Oil
3 cl Garlic, crushed and chopped
Fresh Ground Black Pepper
1) Combine vinegar, beer, worcestershire sauce in
saucepan over medium
heat. Add brown sugar and stir to dissolve. Add all
the rest, bring to
a boil and simmer for 20 minutes.
2) Heat uncovered just before using.
If you like it hot, use the red chilies liberally, and
use 1 tb of black pepper added last.
Note: If using pork, parboil for 10 minutes, then bake
until almost done. Brush sauce on, and grill no more
than 20 minutes.
Note: Beef ribs benefit from a water catch pan in the
grill under large rib sections; Slows the cooking.
Brush sauce on last 2 turns.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120
