Combine both ketchup and Burgundy and reduce on simmer to approx 6 oz. It will be mahogany incolor and the consistency of tomato paste or cake frosting. Use a tall saucepan and control the splatter. It is messy. Add more heat of you desire. Red pepper or Frank's Hot sauce would be excellent. Nick's uses red pepper for those who request it HOT!!

The Rest:
Mix separately in a 2-cup Pyrex container:

This is a suprisingly close version of a locally famous Rib Sauce from Nick's Rib Room. I've been trying for 10 years to get them to give up their secret. Please provide feedback to: jbya@comcast.net

You won't be disappointed. Be prepared for the long process to reduce the ketchup. Hunt's is essential. I don't know why - but they insist that this is part of the key.

When it is complete - it will be a loose consistency. That is correct. Place a few tablespoons of the sauce into a white bowl and place under a light. You'll see marvelous orange/yellow flavor spots that emerge from the sauce. Color, consistency, taste and ingredients appear to be a match for Nick's sauce.

From: Jbya, Jbya@comcast.net
Posted By: Jbya
Post Date: Monday, September 02, 2002