2 med. onions, chopped
1/4 c. vegetable oil
2 c. ketchup
1/2 c. lemon juice
2 tbsp. prepared mustard
1 tbsp. celery seed, crushed with hammer
2 tbsp. butter
1 clove of garlic chopped fine
2 tbsp. chili powder
1 c. cider or white vinegar
1/4 c. Worcestershire sauce
1/3 c. firmly packed brown sugar
2 tsp. cumin seed, crushed

Saute onion, garlic in oil in large saucepan until golden and tender about 10 minutes. Stir in chili powder and cook 1 minute.

Add all remaining ingredients except butter and bring to boiling. Lower heat and simmer uncovered, stirring often for 30 minutes. Stir in butter. Make about 4 1/2 cups and will keep for months in the refrigerator. Great on chicken, ribs, steak.