Bert's superb barbecue sauce

Yield: 4 Servings

Measure Ingredient
¼ cup Cider Vinegar
½ cup Water
2 tablespoons Sugar
1 tablespoon Prepared Mustard
¼ cup Butter or Margarine
1 \N Thick lemon Slice
1 \N Onion; sliced
½ teaspoon Pepper
1½ tablespoon Salt
¼ teaspoon Cayenne Pepper
¾ cup Heinz catsup
2 tablespoons Worcestershire sauce

In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done.

(Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about ¼ to ⅓ cup brown sugar. This gives the sauce more of a sweet and sour taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have found that Heinz catchup is thicker and makes a "clingier" sauce.

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