PENNSYLVANIA DUTCH "STICK-TO-THE-RIBS" SAUCE

By ClaudiaJan

Ingredients

• 1 medium-size onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons butter or margarine
• Vz cup orange juice
• 2 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon raisins
• 1 cup light molasses
• 1 cup catsup
• 1 -1 tablespoon grated orange rind
• 2 teaspoons chili powder
• 2 teaspoons crushed red pepper
• flakes
• 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon salt i/s teaspoon ground cloves

Preparation

Step 1

1. Saute onion and garlic in butter in
medium-size saucepan over medium-low
heat for 5 minutes, stirring occasionally.
2. Combine the orange juice, cider vinegar,
oil and raisins in container of electric
blender or food processor. Cover; blend
until smooth. Add to onions and garlic in
saucepan, along with all the other ingre
dients. Bring to boiling; lower heat; sim
mer 15 minutes, stirring occasionally. Re
frigerate cooled barbecue sauce in tight