Spicy Country Bar-B-Q Sauce recipe

4.5192

While experimenting with new recipes I ran across this in a magazine. It has become a favorite sauce for beef short ribs. I like to boil the ribs to cook out the fat, then I de-bone the meat, place in roaster, add the sauce, and bake to a desired tenderness. Its a hit every time; youll love it too!…. Rosemary Baquet

Ingredients:

2 Tablespoons salad oil

1 medium onion, diced

One 8-ounce can tomato sauce

1/2 cup packed brown sugar

1/4 cup white vinegar (I use cider vinegar)

1 Tablespoon Worcestershire

4 teaspoons chili powder (mild)

2 teaspoons salt (optional)

1/4 teaspoon dry mustard

2 teaspoons cornstarch to thicken

Using a 1-quart sauce pan over medium heat, cook onions in oil until tender. Add the remaining ingredients and bring to a boil, stirring constantly. Use on spareribs, beef, or lamb during grilling. Serve remainder with meat.

Yields: 1-2/3 cups