Beef back ribs
1 c. finely chopped onion
2 tbsp. firmly packed brown sugar
3 tbsp. salad oil
2 c. tomato sauce
1/4 c. cider vinegar
1/4 c. fresh lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
1/4 tsp. hot pepper sauce
1 clove garlic
1/2 bay leaf, crushed
3/4 tsp. chili powder

Saute onion in hot oil until tender. Do not brown. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer, uncovered for 20 to 25 minutes, until mixture begins to thicken. Cool and pour into a jar with a tight fitting lid. Store in refrigerator for up to 3 months. This sauce can also be used to make barbecued hamburger by mixing it with ground beef.