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,
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