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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: 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
| Ingredients:
1 1/2 Cup(s) Canadian Beer
1 1/2 Cup(s) Heinz Ketchup
1/2 Cup(s) Dark Brown Sugar
4 Tablespoon(s) Red Wine Vinegar or,
3 Tablespoon(s) Balsamic Vinegar
2 Teaspoon(s) Dijon Mustard (grey poupon)
2 Teaspoon(s) Worcestershire Sauce
1 Teaspoon(s) Dry Mustard (super fine)
1 Teaspoon(s) Basil, crushed
5 Red Chilies, crushed or,
2 Tablespoon(s) Olive Oil
3 Centiliter(s) Garlic, crushed and chopped |
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