1 1/2 cup Canadian Beer
1 1/2 cup Heinz Ketchup
1/2 cup Dark Brown Sugar
4 tbsp Red Wine Vinegar or,
3 tbsp Balsamic Vinegar
2 tsp Dijon Mustard (grey poupon)
2 tsp Worcestershire Sauce
1 tsp Dry Mustard (super fine)
1 tsp Basil, crushed
5 each Red Chilies, crushed or,
Pepper Sauce to taste.
2 tbsp Olive Oil
3 cl Garlic, crushed and chopped
Fresh Ground Black Pepper
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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
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