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Spicy Country Bar-B-Q Sauce
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. It's a hit every time; you'll love it too! .... Rosemary Baquet
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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