2 tbsp. butter
1 clove garlic, minced
1 cup chopped onion
1 1/2 cups ketchup (Hunts)
1 1/2 cups vinegar
1 1/2 cups brown sugar
2/3 cup light soy sauce
1/4 cup whiskey (optional)
Tabasco sauce, to taste (optional)
2 tbsp. ground ginger

Sauté garlic and onions in butter until onions are translucent. Add remaining ingredients and bring to a roaring boil, being careful not to let sauce boil over. Reduce heat to simmer for approximately 30 minutes. Let cool before basting meat.

Brush on meat the last 30 minutes of cook time turning frequently to avoid burning.

The remainder of the sauce (if there is any left!) may be poured into a Mason jar and saved up to 2 weeks in the refrigerator.

Submitted by: Bob Pollock