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Old 10-02-2017, 11:05 AM   #11
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Originally Posted by medtran49 View Post
Yes. Recipes like that are not unknown. We have a recipe for grilled pork chops that have a BBQ sauce with sausage, not breakfast, it was a brat or some kind of andouille type, too long since we made it. The female members of our family didn't much care for it, but the males for the most part really liked it.
Interesting..... not sure if its my cup of tea though.
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Old 10-06-2017, 09:32 AM   #12
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I have software that makes it easy to import recipes, scale them up or down, and reorganize ingredients, so I thought I'd offer this. I didn't round the results.

The original rib sauce recipe left out the amount of the lemon juice; I assumed it was in cups.

Oscar's Rib Sauce (5 servings, 1/5 of original recipe)

Ingredients
2 3/4 cups Chopped Onions
10 1/2 Tbs Vegetable Oil
2 3/4 cups Tomato Sauce
1 1/4 cups Water
10 1/2 Tbs Light Brown Sugar
3/4 cup Fresh Lemon Juice
7 3/4 Tbs Worchestershire Sauce
5 1/4 Tbs Yellow Mustard
1 3/4 Tbs Kosher Salt
3/4 tsp Black Pepper

Add all ingredients to a stock pot and bring to a simmer over medium heat, stirring often. Reduce heat and cook to blend, about 20 minutes, stirring often. Cool. Using a blender (in small batches) or immersion blender, blend too a smooth sauce. Can be kept in fridge up to a week. You certainly can make smaller amounts.

====================

Oscar's Special Sauce for 4# of ribs

Ingredients
1 Tbs Vegetable Oil
3/4 lb Jimmy Deans Original Sausage
2 cups Chopped Onions
1 1/2 cups Chopped Celery
2 3/4 cups Tomato Sauce
2 3/4 cups Ketchup
2 cups Water or 1 C Water 1 C Orange Juice
2 cups Pineapple Juice
1 3/4 cups Light Karo Syrup
3/4 cup Light Brown Sugar
1/2 cup Duck Sauce
1/4 cup A1 Original Steak Sauce
1/4 cup Worchestershire Sauce
1/4 cup Cider Vinegar
1/4 cup Molasses
1/4 cup Torani Cherry Flavoring/Syrup
1/4 cup Tabasco or Crystal Hot Sauce
6 Tbs Fresh Lemon Juice
3 1/4 Tbs Yellow Mustard
1 Tbs Kosher Salt
1 Tbs Cayenne Pepper
1/2 tsp Black Pepper

In a stock pot heat the vegetable oil over med-high and brown the sausage, breaking it up as it browns. Remove the browned sausage, set aside draining on paper towels. Remove all but 2 Tbsp of the fat and sautee the celery and onions until soft, but not browned. Reduce heat to medium and add all other ingredients, including reserved sausage. Bring to a simmer, stirring often. Reduce heat to low and cook until blended, about 20 minutes. Remove from heat. Using either a blender (in batches) or an immersion blender, blend until mostly smooth, breaking up the sausage as much as possible. Cool. Can be kept in the fridge for up to a week. You can certainly make smaller amounts.
GG,
You do realize that your Oscar's Special Sauce for 4# of ribs adds up to about 17 cups of sauce don't you? 4 1/4 cups per pound? Seems off
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Old 10-06-2017, 11:23 AM   #13
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GG,
You do realize that your Oscar's Special Sauce for 4# of ribs adds up to about 17 cups of sauce don't you? 4 1/4 cups per pound? Seems off
I took the original ingredients and divided them by four, approximately. Laugh at the creator of the recipe if you want, not me.
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Old 10-06-2017, 11:27 AM   #14
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Originally Posted by GotGarlic View Post
I took the original ingredients and divided them by four, approximately. Laugh at the creator of the recipe if you want, not me.

No one on DC would dare laugh at you, GG...

Ross
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Old 10-06-2017, 11:37 AM   #15
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No one on DC would dare laugh at you, GG...

Ross
Gee, what a nice, helpful comment that is
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Old 10-06-2017, 12:06 PM   #16
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Originally Posted by GotGarlic View Post
I took the original ingredients and divided them by four, approximately. Laugh at the creator of the recipe if you want, not me.
Think you might want to to check your math. You might have divided by 2, but not 4.
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Old 10-06-2017, 12:27 PM   #17
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Originally Posted by GotGarlic View Post
I took the original ingredients and divided them by four, approximately. Laugh at the creator of the recipe if you want, not me.
Ok, since when is 1-1/2 pounds divided by 4 equal 3/4 pound? 3/4 pound is half of 1-1/2 pounds. I won't laugh at the creator when it is your math error or your programs math error.
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Old 10-06-2017, 01:22 PM   #18
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Sorry about that.
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Old 10-06-2017, 03:22 PM   #19
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I took the original ingredients and divided them by four, approximately. Laugh at the creator of the recipe if you want, not me.
Sorry, GG. Not laughing at you. Just laughing at 17 cups of sauce. Just thought you might want to check your program. It is possible that the original is off because even 8 cups seems like a lot of sauce for 4 pounds.

Or maybe the original poster got the poundage wrong. Anyway a full bottle of sauce seems like plenty fro 4 lbs of Ribs.
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Old 11-25-2017, 06:22 AM   #20
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Or maybe the original poster got the poundage wrong. Anyway a full bottle of sauce seems like plenty fro 4 lbs of Ribs.
No I didn't get it wrong. Would you like me to scan the original and post it? When you are passing out pints and quarts of sauce to your customers, you most likely want to err on providing more than enough than less than enough. Lots of folks like to dip bread in the sauce. Besides the sauces are also used for basting. Did I post a rub recipe? No because he didn't use any.
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