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Product Description


  • ½             cup green pepper, chopped
  • 1              onion, peeled and chopped #2 blade
  • ¼             cup (60 ml) water
  • 1 ½         cups brown sugar
  • 1              cup molasses
  • 1              cup (60 ml) mustard
  • 2              tablespoons Crystal or Tabasco hot sauce
  • ¼             teaspoon liquid smoke
  • 2              teaspoons Worcestershire sauce
  • 2              cups (480 ml) prepared barbecue sauce
  • 1 ¼         cups (420 ml) ketchup

Place 6-quart pasta/steamer basket inside 6.5-quart Stockpot. Place racks of ribs inside steamer basket and cover with water. Add the onion, celery and burgundy wine. Cover with vent open, and bring to a boil over medium-high heat. Skim froth from top of the water, reduce to medium-low heat, replace the cover and simmer 1 ½ to 2 hours or until meat is tender and pulls easily away from the bones.

To prepare the sauce, run green pepper and onion through blender with water until smooth. Pour into 3-quart Saucepan (3 L utensil). Add all other ingredients, stir and cook over low heat for 45 minutes.

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