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