1/2 c. tomato puree
1/2 c. cider vinegar
1/4 c. dry sherry wine
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. BBQ spice
1 clove garlic, finely chopped
1 c. catsup
1 tbsp. soy sauce
1/4 c. salad oil
1/2 tsp cayenne pepper
1 tsp. liquid smoke
1 tsp. salt
1/2 tsp. white pepper
1/4 c. sugar
1 1/2 tsp. cornstarch
3 tbsp. water
Combine all ingredients except cornstarch and water in a
saucepan and bring to a boil. Dissolve cornstarch in water and stir into
sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes.
Makes about 3 cups. Dip cooled ribs into barbecue sauce and place in a baking
dish. Bake at 325 degrees for 1 hour or until ribs are tender. Yield: 4
servings.
