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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

John's Special Easy Rib Sauce Recipe

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This recipe for John's Special Easy Rib Sauce, by , is from Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Crum


6 oz. Catsup
6 oz. Open Pit™
6 oz. Dark Sulfured Molasses
1 T. Yellow Mustard
1 tsp. Paprika (to taste)
1 tsp. Chili Powder
¼ C. Vinegar
2 Cloves (good size) Red Califirnia Garlic
* use less if white garlic is used*
2 Med. sized white or yellow onion
* Optional: a dash of soy sauce*

Mix all ingrediants in blender until consistent, with the exception of the onion, which should be diced and added just before turning off blender (so sauce will be chunky). Sauce should then be thickened somewhat by simmering for a few minutes.

Ribs should be wrapped in foil and preheated at 300ºF for one hour, theb basted every few minutes with sauce on all sides while cooking until done.

(P.S., Pork is a sweet meat when this sauce is used; for beef, chicken, etc. The vinegar can be omitted.)

**Note: All ingredients are approximate and must be adjusted to taste, however, while ingredients may vary the ribs and sauce must be prepared and mixes in a specific manner.

Number Of Servings:
Number Of Servings:
An Average Quantity of Sauce




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