Spicy country bar b q sauce

Spicy Country Bar-B-Q Sauce recipe


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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


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