April 1, 2012
Contraband Diana Sauce - Classic Rib and Chicken Sauce
You ever have that wicked Diana Sauce?
Well...want to make it?
After a couple attempts, I think this recipe is pretty much it. Or pretty dang close...and if you've never had Diana Rib/Chicken Sauce, try this recipe out. It's Yumota!
What you need:
1.5 C Vinegar
3 C Cane Sugar (or just reg white)
1 C Brown Sugar
1 TSP Worchester Sauce
1 TSP Powdered Garlic
5 to 7 Fresh Sage leaves minced (1.5 TSP Dried)
1 Large sprig of Fresh Rosemary (1 TSP Dried)
(I'm guessing on the dried portion - prefer using fresh...)
3 Tins of Tomato Paste
Salt 'n Pepper to taste...
Combine in saucepan and from low heat, bring to a boil ensuring it does not burn on bottom of pan - let simmer for 30 mins - I also add water 1/2 C at a time to get my desired thickness.
If you want to strain off the herbs/garlic, run it through a sieve - but be careful, it's hot and it will hurt like a SOB if it splashes on you.
Good Luck!! Hope you enjoy!