| 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.
