|1/4 pound (115 g.) butter or margarine||1 teaspoon prepared mustard|
|1/2 bottle Heinz ketchup||1 teaspoon horseradish|
|1 teaspoon black pepper||1 dash "Accent"|
|4 teaspoons brown sugar||1/2 cup vinegar|
|3 teaspoons paprika||1 garlic button- minced|
|2 teaspoons celery salt||2 lemons squeezed|
|4 teaspoons Worcestershire sauce||1/4-1/2 teaspoon Tabasco (to taste)|
|1 pint beef or chicken stock|
Combine all ingredients. Simmer half-hour. Strain.
Refrigerate for future use. Makes two quarts (a little more than two litres).
For spare ribs: cook ribs in slow oven at 325°F (170°C)- basting
often. Bake uncovered, adding sauce after 1-1/2 hours.
Turn oven up to 400°F (205°C): cover ribs with sauce...bake 45
miniutes until glazed, brown, and tender.