- 1 7-oz bottle 7-Up
- 1/4 cup catsup
- 1/4 cup chopped onions
- 1 tspn brown sugar
- 1 tspn Worcestershire sauce
- 1 tspn salt
- 1 tspn vinegar
- 1/4 tspn dry mustard
- 1/4 tspn celery seed
- dash of freshly ground pepper
Mix the above ingredients. Baste ribs frequently with mixture.
Special Hint - "Here's how to bring out the flavor of your favorite barbecue meat--- ribs, roast, or chicken. Each time the meat is turned, baste liberally with 7-Up. It provides a special taste treat, and helps to tenderize the meat. Use 7-Up barbecue sauce as desired, when basting."
(Origin - "You're Really Cooking When You're Cooking with Seven-Up!" by the Seven-Up Co of St Louis, Mo., 1957)
More "Lost" Sauces and Marinades
- 1/2 cup soy sauce
- 1/4 cup Bourbon
- 2 tbspns brown sugar
- 1 tbspns fresh ginger, crushed
- 1 clove garlic, crushed
- Dash of dry mustard
Mix all ingredients together until sugar is dissolved.
Pour into a shallow dish large enough to hold meat or poultry. Marinate for at least 1 hour, turning pieces at least 2 or 3 times. Drain before broiling.
Use the marinade to baste during cooking. Suggested meats for Teriyaki are: chicken, and rib-eye or other tender cuts of beef.
For Teriyaki-Hawaiian style, each guest spears marinated beef cubes on skewer, alternating with water chestnut wrapped in bacon and broils over table hibachi. Heat remaining marinade until just warm, and serve for a dipping sauce.
(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)
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