Yet another barbecue sauce recipe

Yield: 3 Cups

Ingredients:

1 1/2 c Canadian Beer
1 1/2 c Heinz Ketchup
1/2 c Dark Brown Sugar
4 tb Red Wine Vinegar or
3 tb Balsamic Vinegar
2 ts Dijon Mustard (grey poupon)
2 ts Worcestershire Sauce
1 ts Dry Mustard (super fine)
1 ts Basil crushed
5 x Red Chilies crushed or Pepper Sauce to taste.
2 tb Olive Oil
3 cl Garlic crushed and chopped Fresh Ground Black Pepper
1) Combine vinegar

Instructions:

beer worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest bring to a boil and simmer for 20 minutes. 2) Heat uncovered just before using. If you like it hot use the red chilies liberally and use 1 tb of black pepper added last. Note: If using pork parboil for 10 minutes then bake until almost done. Brush sauce on and grill no more than 20 minutes. Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns. Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120