2 tbsp. butter
1/2 c. water
1/2 c. catsup
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. ground pepper
1 med. onion, chopped
1/2 c. prepared chili sauce
1/4 c. cider vinegar
2 tbsp. brown sugar
1 tbsp. molasses
2 tsp. dry mustard
1/2 tsp. paprika

Melt butter in a large skillet over medium heat, add onion, cover and cook until translucent (10 minutes) stirring occasionally. Blend in remaining ingredients. Bring to a boil, reduce heat and simmer gently uncovered for 30 minutes. Serve at room temperature. Yield: 2 cups. NOTE: If you like spicy hot barbecue sauce, add about 1 1/2 teaspoons of red pepper flakes.